Curd Chili Recipe

Spicy red chili peppers at the Central Market
Michael Marquand/Lonely Planet Images
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: Makes 2 lbs (24 servings)

It sounds fiery but isn't as fierce as the name suggests! curd chili is a dry pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. It also goes well with curd rice or plain boiled rice and Sambar (south Indian style lentils).

What You'll Need

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

How to Make It

  1. Pre-heat your oven to 100 C or 210 F.
  2. Put all the ingredients in a large bowl and mix very well.
  3. Transfer them onto a baking tray lined with foil.
  4. Bake in the oven, moving around occasionally, till all the chilies are completely dry.
  5. Store in an air-tight glass jar.
  6. Serve as is or heat oil in a pan and fry as many chilies as you want, until crisp.
  7. Serving Suggestions: Goes well with Curd Rice, plain boiled rice or Sambar (South Indian style lentils).​​
    Nutritional Guidelines (per serving)
    Calories 32
    Total Fat 0 g
    Saturated Fat 0 g
    Unsaturated Fat 0 g
    Cholesterol 1 mg
    Sodium 936 mg
    Carbohydrates 7 g
    Dietary Fiber 1 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)