Fresh Curd Chilli (Dahi Mirchi) 500 g

Fresh Curd Chilli (Dahi Mirchi) 500 gCurd Chilli (Dahi Mirchi Mosaru Menasinakai) Curd Chilli is a traditional South Indian dried condiment made by soaking green chillies in salted curd (yogurt) and then sun drying them until crisp. They are mainly used as a side dish or crunchy accompaniment with rice, curd rice, dal, sambar, rasam, and meals thalis. How Curd Chilli Is Made Medium or long green chillies are slit. They are marinated in thick salted curd for 12 days. Chillies are sun

Curd Chilli (Dahi Mirchi / Mosaru Menasinakai)

Curd Chilli is a traditional South Indian dried condiment made by soaking green chillies in salted curd (yogurt) and then sun-drying them until crisp. They are mainly used as a side dish or crunchy accompaniment with rice, curd rice, dal, sambar, rasam, and meals thalis.

How Curd Chilli Is Made

1. Medium or long green chillies are slit.

2. They are marinated in thick salted curd for 1–2 days.

3. Chillies are sun-dried for several days until completely dehydrated.

4. Once dried, they can be stored for months.

5. When needed, they are deep-fried or shallow-fried until crisp.

Taste & Aroma

• Spicy, tangy, slightly salty.

• Crispy texture after frying.

• Adds a delicious kick to simple meals.

Health Benefits

Although used in small quantities, Curd Chilli offers:

• Aids digestion – helps stimulate appetite.

• Contains probiotics from the curd used in preparation.

• Rich in antioxidants present in chillies.

• Low-calorie condiment.

How to Use Curd Chilli

• Fry in a little oil until it turns golden and crispy.

• Serve with:

  • Curd rice

  • Lemon rice

  • Sambar rice

  • Dal & rice

  • Traditional meals or thali

Storage

• Keep in an airtight container.

• Store in a cool, dry place.

• Fried chillies should be eaten immediately for best crispiness.