Red Chilly Powder

• Red dry chilly – 1 kg
• Oil – 1tsp
• Small blocks of asafetida or salt - for preserving

1. For a deep color buy a long shiny thick dried chilies, but not too spicy taste.
2. Keep it in the sun till crisp.
3. Break the stalks and discard.
4. While pounding add one tsp of oil to one kg of chilies.
5. This will keep the sting of the chilies from permeating the air and everybody's nostrils. (It will also act as a preservative.
6. Pack in zip lock bags or in sterile glass jars, with airtight lids.
7. Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoil for longer time
8. For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long