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Sun Dried Curd Chillies
By : vidya
Category : Yogurt, India series, Seasonal recipes
Servings : 2-4
Time Taken : More than
Rating :
  1. This is a great recipe to make separately or to use up lots of leftover curd during the summer.
  2. Buy green chillies that are slightly bigger as each one needs to be slit. However, do not use the bajji variety.
  3. Wipe the chillies on a dry towel. Do not wash the chillies.
  4. Slit each chilly with a knife from the stem to the end.
  5. Keep the stem intact, so it looks like one chilly split in the middle.
  6. Take a bowl and put the chillies in them.
  7. Add salt and sour curds.
  8. Mix thoroughly till each chilly is well coated with salt and curd.
  9. You may do a slight taste test to see if there is enough salt.
  10. Do not overdo the salt. In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage.
  11. Leave this mixture overnight.
  12. Next day, take the chillies out and spread them on a plate.
  13. Keep the curd in which the chillies were soaked in a bowl.
  14. Spread only the chillies out in a plate and dry them in the sun. (Preferably afternoons when it is really hot).
  15. Leave them in the sun for a couple of hours.
  16. When taken indoors, mix them again in the curd that the chillies were mixed in.
  17. Repeat the process for the next few days till it is thoroughly dried.
  18. This may take about four to five days to a week, depending on how well it dries in the sun.
  19. Once done, you may store them in containers.
  20. Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambar rice etc.

Note: Do not add water or any extra curd once you start the drying process. Use the same curd the chillies have been mixed in till it dries up.

250 gms green chillies
Half litre curd (preferably sour)
5-6 tsp of salt or to taste
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