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)
- Pre-heat your oven to 100 C or 210 F.
- 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 chilies are completely dry.
- Store in an air-tight glass jar.
- Serve as is or heat oil in a pan and fry as many chilies as you want, until crisp.
- Serving Suggestions: Goes well with Curd Rice, plain boiled rice or Sambar (South Indian style lentils).
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|