Curd Chilli


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.

Ingredients:
Green chilli – 250 grams
Sour curd/yogurt – 1 cup
Fenugreek seeds – 1 tbsp
Salt to taste

Method:

  1. Wash the chillies and dry them completely using a kitchen towel
  2. Dry roast the fenugreek seeds until golden. Let it cool completely and then grind into a fine powder
  3. In a bowl, take curd, fenugreek powder and salt. Set aside
  4. Slit the chilli making sure they don’t break apart
  5. Put the crud mixture into the slit chilli
  6. Let the chillies soak in the curd mixture. Let it sit overnight
  7. Next morning, spread the chillies on a steel plate and let it dry under the sun. Store the remaining curd mixture in the refrigerator
  8. In the evening, take the chillies from the plate and put it into the curd mixture. Let it sit on the counter overnight
  9. Next morning, again take the chillies out and dry them in the sun them as mentioned above
  10. Repeat this process for 2-3 days until all the curd is absorbed
  11. After that, sundry the chillies until they are completely dry (another 3-4 days)
  12. Store in an airtight container. Curd chilli is ready to use

To serve:

Heat 1 tbsp coconut oil in a small pan and fry the curd chilli until dark brown

Notes:

  • Use mildly spiced chillies to make curd chilli
  • The curd used to marinate the chillies must be sour
  • Make sure the chillies are sundried completely before storing
Dry roast fenugreek seeds
curd, fenugreek powder and salt
Slit chillies and pour in the curd mixture
Make sure all the chillies are coated well
Spread them onto a plate
Store the leftover curd mixture
Place the chillies in bright sunlight
Put the semi-dried chillies back into the curd mixture at night
Repeat until the chillies are completely dried
Curd chilli is ready to be stored when it is completely dry
Fry them in coconut oil and serve