Dried chillies
Byadgi chillies
Capsicum annuum
Deep-red, wrinkled Karnataka chillies with mild heat and strong colour; the base of Mangalorean and Udupi masalas.
Also called: byadgi, byadagi chilli, bedgi chilli, bydagi, byadgi kaddi, byadgi dabbi
Around the world: ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ (kn)
- Fruity & sour
- Smoky & roasted
- Very mild
Flavour and aroma
mild, fruity, sweetish. Mild heat, slightly sweet and fruity.
- Heat
- Very mild
- Forms
- whole, powder
How to use it
fry · Tadka (tempering) technique
Remove stems, fry in a teaspoon of ghee or oil over low heat for 1–2 minutes until crisp and a shade darker, then grind with other spices for masalas.
soak
For ghee roast and other pastes, soak in hot water for 20–30 minutes, then grind smooth with tamarind and garlic.
- Mangalorean ghee roast and Kundapur masalas
- Sambar powder and rasam powder for colour
- Goan and Udupi curries
Identifying good quality
Long, deeply wrinkled, dark red pods with thin skin and few seeds. Good chillies are flexible and evenly red, not faded or spotted.
- Not to be confused with Kashmiri chilli powder: Very similar use; byadgi is more wrinkled and slightly hotter.
Origin and history
Origin: Chillies came from the Americas; byadgi is a cultivar from Karnataka.. Grown and used: Grown in north Karnataka and traded through Byadgi in Haveri district..
Byadgi chillies are named after the market town in Haveri district, Karnataka, and are a registered Geographical Indication. They give Mangalorean, Udupi and Goan masalas their colour. Their deep red pigment is also extracted for oleoresin used as a food colour.
Well documented
Recipes with byadgi chillies
No recipes use it yet.