Curd chilli is a popular condiment of South India, which is similar to papad. It is usually made during summer as the chillies are sundried under direct sunlight. You can make a large batch and store it to be used throughout the year. This dish calls for mildly spiced chillies. When serving, just heat coconut oil (or any cooking oil) and fry till dark brown. They taste great with dal-rice and curd rice and can take a simple meal to a new level altogether. They can also be used in tempering for chutneys.
The process of making curd chilli is very simple but involves wait time as the chillies need to be sundried for 7 to 8 days. The curd chilli is pretty simple to make when compared to making any other papad.
Do give it a try this summer. I am sure it will be loved by all.
Curd Chilli step-by-step recipe with photos
1. Dry roast fenugreek seeds
2. Combine curd, fenugreek powder and salt
3. Slit chillies and pour in the curd mixture
4. Make sure all the chillies are coated well
5. Spread them onto a plate
10. Store the leftover curd mixture
11. Place the chillies in bright sunlight
12. Put the semi-dried chillies back into the curd mixture at night
13. Repeat until the chillies are completely dried
14. Curd chilli is ready to be stored when it is completely dry
15. Fry them in coconut oil and serve