Harischandra Chilli Pieces are dried red chillies crushed into flakes with their seeds, in a 100g pack. The maker sells them as 100% chilli, with nothing added.
Chilli pieces are the flakes that turn up all through Sri Lankan cooking: in pol sambol, in a tempering for dhal, in devilled dishes and over a plate of fried rice or kottu. Harischandra began in 1943 by milling rice, kurakkan and chillies, and has packed spices since 1958.
In the kitchen
- Pol sambol: pound with scraped coconut, red onion, salt, Maldive fish and lime.
- Fry a pinch in oil with mustard seeds, curry leaves and onion to temper dhal or a vegetable curry.
- Add to devilled chicken, prawns or potatoes, or sprinkle over noodles and eggs.
In the pack
- Ingredients: 100% dried chilli.
- Net weight: 100g.
Storage
Keep tightly closed in a cool, dry place away from sunlight.
Harischandra Mills PLC of Matara, Sri Lanka, founded by C. A. Harischandra in 1943, makes the Harischandra range of foods and soaps.
