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. 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.
Ingredients250 grams green chillies
1 cup yogurt
1 tablespoon fenugreek seeds
Salt to taste
Method- 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.