Name: Curd Chilli
Prep time: 30 min
Total time: 7230 min
Ingredients: 250 grams green chillies; 1 cup yogurt; 1 tbsp fenugreek seeds; Salt (to taste)

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Authentic and traditional curd chilli step-by-step recipe with photos.

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.

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. 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.

Curd Chilli

Shilpa

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.

5 from 1 vote

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Course Side Dish
Cuisine Indian, Karnataka

Prep Time 30 mins
Resting Time 5 d
Total Time 5 d 30 mins

Ingredients

250 grams green chillies
1 cup yogurt
1 tbsp fenugreek seeds
Salt to taste

Instructions

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
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

Nutrition Facts

Curd Chilli

Amount Per Serving

Calories 25 Calories from Fat 9

% Daily Value*

Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 95mg4%
Potassium 46mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%

Vitamin A 24IU0%
Vitamin C 3mg4%
Calcium 32mg3%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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