De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
8-10 Red chiles
20 Black Pepper corns
1 cup Dal/Black Gram
Heat a pan on medium flame/heat.Dry roast the red chilies and the black pepper.This is the only hard part especially if you are sensitive to spicy things.The heated red chilies may make you sneeze, so if you have a mask in handy, use that.
Take the chilies and pepper out and roast the urad dal.Keep the heat on medium and stir continuously.Do not burn the dal.Turn off the heat when the dal chnages to a slight brown color and you start getting the roasted dal smell. Let this cool down a bit.
Throw everything in the blender/dry grinder when the dal is still warm enough to hold in your hand.Grind it till you get a slightly coarse powder.
Serve a Tbsp or two with some oil (coconut,vegetable, canola or olive0 of your preference as a side for Idli/Dosa. You can store this in an airtight container for several weeks.
You can change the number of chiles and pepper corn according to your spice level. The measurements I gave will give you a medium spicy chutney powder. Coconut oil is the best with this powder, but it is a personal preference.