You are here:About>Food & Drink>Indian Food> Pickles and Chutneys> Curd Chilly
About.comIndian Food
At a Glance
Course : Side Dish
Special : Easy
Type of Prep : Assemble
Cuisine : Indian
 
Newsletters & RSSEmail to a friendSubmit to Digg

Curd Chilly

From Petrina Verma Sarkar,
Your Guide to Indian Food.
FREE Newsletter. Sign Up Now!
It sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils).

INGREDIENTS:

  • 1 kg fresh red chillies
  • 3 tbsps sea/rock salt
  • 1 cup very sour yoghurt
  • 1 cup tamarind juice (soak 1 golf ball-sized lump of tamarind in 1 cup water for 15 minutes and squeeze out juice)

PREPARATION:

  • Pre-heat your oven to 100 degrees Celsius or 212 degree Fahrenheit.
  • Put all the ingredients in a large bowl and mix very well.
  • Transfer them onto a baking tray lined with foil.
  • Bake in the oven, moving around occasionally, till all the chillies are completely dry.
  • Store in an air-tight glass jar.
  • Serve as is or heat oil in a pan and fry as many chillies as you want, till crisp.
  • Serving suggestions: Goes well with Curd Rice, plain boiled rice or Sambar (south Indian style lentils).
User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.