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
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Medium or long green chillies are slit.
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They are marinated in thick salted curd for 1–2 days.
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Chillies are sun-dried for several days until completely dehydrated.
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Once dried, they can be stored for months.
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When needed, they are deep-fried or shallow-fried until crisp.
Taste & Aroma
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Spicy, tangy, slightly salty.
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Crispy texture after frying.
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Adds a delicious kick to simple meals.
Health Benefits
Although used in small quantities, Curd Chilli offers:
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Aids digestion – helps stimulate appetite.
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Contains probiotics from the curd used in preparation.
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Rich in antioxidants present in chillies.
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Low-calorie condiment.
How to Use Curd Chilli
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Fry in a little oil until it turns golden and crispy.
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Serve with:
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Curd rice
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Lemon rice
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Sambar rice
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Dal & rice
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Traditional meals or thali
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Storage
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Keep in an airtight container.
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Store in a cool, dry place.
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Fried chillies should be eaten immediately for best crispiness.