A Traditional Indian Condiment with a Punch

If you’re a fan of bold flavors and crunchy textures, curd chillies (Dahi Mirchi or Mor Milagai) are a must-try! This age-old South Indian delicacy is a fantastic way to preserve green chilies while adding a tangy, umami-packed twist to your meals. Sun-dried to perfection and fried until crisp, these little flavor bombs are the perfect sidekick to curd rice, dal-rice, or even plain khichdi.

Let’s take a journey through the step-by-step process of making this spicy, addictive condiment at home.

What Are Curd Chillies?

Curd chillies are green chilies marinated in a spiced yogurt mixture, sun-dried until crisp, and later fried to a golden-brown perfection. They add a spicy crunch to simple meals and are often enjoyed with South Indian cuisine.

Why You'll Love This Recipe

✔️ Minimal Ingredients – Just a handful of pantry staples!
✔️ Long Shelf Life – Once dried, they last for months.
✔️ Burst of Flavor – A perfect mix of heat, tang, and crunch.
✔️ Versatile Side Dish – Pairs well with rice, dal, or yogurt-based meals.

Ingredients You'll Need

• 20-25 fresh green chilies (Jwala, Bird’s Eye, or Thai chilies work best)
• 1 cup thick curd (yogurt) – Preferably homemade or full-fat for best results
• 1 tbsp salt – Adjust according to taste
• ½ tsp turmeric powder – Adds color and antibacterial benefits
• ½ tsp asafoetida (hing) (optional) – Enhances digestion and flavor

Step-By-Step Process

Step 1: Prepping the Chilies

Wash the green chilies thoroughly and pat them dry. Slit them lengthwise just enough for the flavors to seep in, but keep them whole.

Step 2: The Yogurt Marinade

In a bowl, whisk the thick curd and mix in salt, turmeric, and asafoetida. Add the chilies and coat them well. Cover and let them marinate for 1-2 days, stirring occasionally.

Step 3: Sun-Drying for Preservation

Spread the marinated chilies on a clean tray under direct sunlight. Let them dry for 3-5 days, flipping them occasionally until they turn wrinkled and off-white.

Step 4: Storing the Dried Chilies

Once completely dry, store the chilies in an airtight container. They’ll last for months!

Step 5: Frying & Serving

When ready to eat, heat oil in a pan and fry the dried chilies until crispy and golden brown. Serve hot with curd rice or a simple dal-rice combo.

Pro Tips for the Perfect Curd Chillies

✔ Use thick curd – This prevents excess moisture and speeds up drying.
✔ Sun-dry properly – They should be completely dry before storing to avoid spoilage.
✔ Adjust spice levels – For a milder version, use less spicy chilies or deseed them.
✔ Fry on medium heat – High heat can burn the chilies too quickly.

How to Enjoy Curd Chillies

Curd chilies are a game-changer when it comes to simple meals! Try pairing them with:
✅ Curd rice – The ultimate South Indian comfort food.
✅ Dal-rice or khichdi – Adds a spicy crunch to mellow flavors.
✅ Rasam or sambar – A side that enhances every bite.
✅ Parathas or roti – An unconventional but delicious pairing!

Health Benefits

Believe it or not, these fiery delights come with health perks!
✔ Aids digestion – Thanks to probiotics in curd and asafoetida.
✔ Boosts metabolism – Capsaicin in chilies helps burn fat.
✔ Preservative-free – A natural, homemade condiment.

Final Thoughts

Making curd chilies at home is easier than you think, and the results are totally worth it. Whether you’re preserving excess chilies or simply want to add an extra zing to your meals, this traditional recipe is a keeper!

So, the next time you’re looking for a crunchy, spicy side dish, give this recipe a try. Your taste buds will thank you!

(FAQ's) 

1. What type of chilies are best for making curd chillies?

Slender, medium-spicy green chilies like Thai chilies, Bird’s Eye chilies, or Indian varieties such as Jwala or Bhavnagri work best. They absorb the curd mixture well and dry efficiently.

2. How long should the chilies be marinated in the curd mixture?

Chilies should be marinated for at least 1-2 days, ensuring they soak up the flavors well. Stir occasionally to evenly coat them.

3. How long does it take to sun-dry the chilies?

Sun-drying typically takes 3-5 days, depending on the weather. They should be completely dehydrated, turning wrinkled and off-white before storing or frying.

4. Can I dry the chilies indoors if there’s no sunlight?

Yes, you can use an oven at low heat (50-60°C or 120-140°F) or a food dehydrator to dry them gradually. However, sun-drying gives the best texture and flavor.

5. How do I store dried curd chilies?

Store them in an airtight container in a cool, dry place. They stay fresh for several months if kept away from moisture.

6. How do I fry curd chilies properly?

Heat oil on medium heat and fry the dried chilies until they turn crisp and golden-brown. Avoid high heat, as they burn quickly.

7. What dishes pair well with curd chilies?

Curd chilies are a great side dish for:

• Curd rice (South Indian-style)
• Dal-rice or khichdi
• Buttermilk-based dishes
• Simple roti or paratha meals

8. Can I make a less spicy version?

Yes! Use milder chilies like banana peppers or de-seed the chilies before marinating them. This reduces the heat while maintaining flavor.

9. What are the health benefits of curd chillies?

• Fermented curd aids digestion.
• Green chilies boost metabolism and immunity.
• Sun-drying preserves nutrients without artificial additives.

10. Can I reuse the leftover curd marinade?

No, it’s best to discard the leftover curd mixture, as it may contain moisture from the chilies, which can lead to spoilage.