Recipe- South Indian Style 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. 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.

Ingredients

250 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.