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!