A type of chilli powder. Ceylon curry Usually cooked with coconut, lemon and chilli. Chakla belan Special rolling pin and board. Chana Type of lentil. Chilgoze or Nioze Small long creamy nuts with brown shells used in cooking or eaten raw.
Chillies range from large to small, and colours include green, white, purple, pink, and red.
Curiously, although synonymous with Indian food they were only brought to the sub-continent from South America some four centuries ago. They are now the most important heat agent in Indian cookery. They vary in hotness from mild to incendiary-like potency. Most commonly, small green or red chillies are used fresh. Red chillies can be dried and used whole, and chilli powder is made by grinding dried chillies.