AYERS-SAMBAR CHILLI WHOLE-100G-SPASCW100

Ayers Sambar Chilli Whole 100g – Dried Red Chillies for Sambar, Tadka and Chutneys | Lotus Food Stores

Product Overview:

Give South Indian recipes the warmth, colour and aroma they deserve with Ayers Sambar Chilli Whole 100g. These whole dried red chillies are a useful pantry ingredient for sambar, rasam, chutneys and traditional tempering. They can be added whole to hot oil for a gradual release of flavour or lightly roasted and ground as part of a homemade spice preparation. Chilli strength can naturally vary, so the quantity should always be adjusted to personal preference.

Key Features:

1. Ayers brand whole sambar chillies
2. Convenient 100g pack
3. Whole dried format for flexible cooking
4. Suitable for tempering, roasting and grinding
5. Intended for South Indian and other spicy recipes

Benefits:

1. Lets you control the number of chillies added to each dish
2. Whole format provides gradual flavour release during cooking
3. Can be used both as a tempering ingredient and in spice blends
4. Adds character without relying entirely on pre-ground chilli powder

Uses:

1. Add to mustard seed and curry leaf tempering for sambar
2. Use whole in rasam, dal and vegetable curries
3. Roast carefully for chutneys and homemade spice pastes
4. Grind with coriander and other spices for masala blends
5. Infuse into cooking oil for selected savoury recipes

Why Choose Ayers Sambar Chilli from Lotus Food Stores?

Ayers Sambar Chilli Whole is a focused choice for cooks who want greater control over the flavour and appearance of traditional South Indian dishes. Lotus Food Stores also carries lentils, tamarind, curry spices and other ingredients commonly used in sambar preparation.

Order Now

Order Ayers Sambar Chilli Whole 100g online from Lotus Food Stores and keep authentic dried red chillies ready for sambar, rasam, tadka and homemade chutneys.

Storage Instructions:

Store in a cool, dry, airtight container away from moisture, direct sunlight and heat. Handle carefully, avoid touching the eyes after contact, and use good ventilation when roasting chillies.