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+ servings

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.
5 from 1 vote
Course Side Dish
Cuisine Indian, Karnataka
Prep Time 30 mins
Resting Time 5 d
Total Time 5 d 30 mins


  • 250 grams green chillies
  • 1 cup yogurt
  • 1 tbsp 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

To serve:

  • Heat 1 tbsp 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
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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