Authentic and traditional curd chilli step-by-step recipe with photos.
About this recipe
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 chutneys.
Curd chilli does not refer to any particular chilli. It is rather a process of preserving the chillies by marinating them, curing them and sun-drying them. 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. They are pretty simple to make when compared to making any other papad.
To put it in simple words, marinate the chillies in a yogurt-spice mixture at night. Next morning, set them out to dry under direct sunlight. When the sun sets, put the chillies back into the yogurt-spice mixture. The next morning, set it to dry again. Repeat this process until the chillies soak up most of the mixture and are dried completely. It is really important to make sure the chillies are thoroughly dried before storing.
I use homemade yogurt to make this dish and you can find the recipe for it here.
Do give it a try this summer. I am sure it will be loved by all.
Step by step instructions
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
6. Store the leftover curd mixture
7. Place the chillies in bright sunlight
8. Put the semi-dried chillies back into the curd mixture at night
9. Repeat until the chillies are completely dried
10. Curd chilli is ready to be stored when it is completely dry
11. Fry them in coconut oil and serve
- 250 grams green chillies
- 1 cup yogurt
- 1 tablespoon fenugreek seeds
- Salt to taste
- Wash the chillies and dry them completely using a kitchen towel
- Dry roast the fenugreek seeds until golden. Let it cool completely and then grind into a fine powder
- In a bowl, take curd, fenugreek powder and salt. Set aside
- Slit the chilli making sure they don’t break apart
- Put the crud mixture into the slit chilli
- Let the chillies soak in the curd mixture. Let it sit overnight
- Next morning, spread the chillies on a steel plate and let it dry under the sun. Store the remaining curd mixture in the refrigerator
- In the evening, take the chillies from the plate and put it into the curd mixture. Let it sit on the counter overnight
- Next morning, again take the chillies out and dry them in the sun them as mentioned above
- Repeat this process for 2-3 days until all the curd is absorbed
- After that, sundry the chillies until they are completely dry (another 3-4 days)
- Store in an airtight container. Curd chilli is ready to use
- Heat 1 tablespoon coconut oil in a small pan and fry the curd chilli until dark brown
- 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