Vasant Kashmiri Rangat Chilli Powder (Lal Mirch Powder): key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Lal Mirch Powder, Mirchi Powder, Kashmiri Mirch, Lal Mirch Pisi Hui, Marchu Powder, Menasina Pudi, Milagai Thool, Mulaku Podi
- Category
- Basic Spices
- Pack sizes
- 100G, 200G, 500G, 1KG
- Price
- From ₹122 (100G), MRP ₹128
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to cart and send the order on WhatsApp to +91 90291 16404
About Vasant Kashmiri Rangat Chilli Powder (Lal Mirch Powder)
Vasant Kashmiri Rangat Chilli Powder is ground from chillies sourced in the Byadgi area of Karnataka. Byadgi chillies are prized for the deep red shade they bring to a dish, which is why so many restaurant style gravies depend on them. Vasant processes the powder in clean, well kept conditions before it is packed.
The word rangat refers to colour, and one spoon is enough to give a pan of curry an appetising red look. Unlike very mild Kashmiri powders, this one also carries a noticeable spicy flavour. Across India it goes by many names: lal mirch powder in Hindi, marchu in Gujarati, milagai thool in Tamil, mulaku podi in Malayalam and menasina pudi in Kannada.
A teaspoon in sabzi, dal or curry usually does the job. For the glossy red layer you see on dal tadka or rajma, add a pinch to hot ghee at the very end and pour it over. It suits pav bhaji, misal, tandoori marinades, egg curry and Punjabi gravies where colour matters as much as taste. If your family prefers less heat, use a little less and balance it with extra coriander powder or a spoon of cream.
You can pick from 100g, 200g, 500g and 1kg packs. Masala365, an authorised Vasant Masala distributor in Kandivali West, delivers across Mumbai, Navi Mumbai and Thane. For other cities in India, send us an inquiry on WhatsApp.
How to use
- Use about a teaspoon in sabzi, dal or curry while the masala cooks
- Add a pinch to hot ghee for a red tadka to pour over dal
- Mix into tandoori or tikka marinades for colour
- Stir into pav bhaji or misal for a deeper red
Always check the printed pack for the latest ingredient, allergen and best-before details.
