Curd Chili Recipe

Spicy red chili peppers at the Central Market
Michael Marquand/Lonely Planet Images
  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: Makes 2 lbs (24 servings)
Nutritional Guidelines (per serving)
32 Calories
0g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: Makes 2 lbs (24 servings)
Amount per serving
Calories 32
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 936mg 41%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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).


  • 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)

Steps 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).​​