You must have eaten green chilli pickle many times and spicy vegetable is also made from it at many places. Apart from this, there is a very simple recipe of curd, which you can make only during summer days. Actually, once you prepare this green chilli, it does not spoil and whenever you want spicy tadka in your food, then use it. Especially this green chilli tastes very good in curd rice, khichdi, dal rice, sambar rice, any kind of chokha.
Dry curd chilli has a spicy as well as mild tangy taste. Some basic spices including salt are also added to it. That’s why they look quite tasty. In the summer season, people eat tadka made of buttermilk and curd. You can crush this dry curd chilli and add it. For now let’s know the recipe.
Dry curd chilli is made at these places
Dry curd chilli is especially popular in Rajasthan. Apart from this, these green chillies are traditionally prepared and kept in Karnataka and Tamil Nadu of South India. In South India it is also known as Mor Milagai. For this you should take slightly thick green chillies which are slightly swollen i.e. do not take too thick chillies. Actually it dries quickly and the sharpness is also less. Let us now see the recipe.
What are the ingredients required?
You will need 4 cups green chillies, 3 cups curd or take as per requirement. 4 spoons rock salt + plain salt. 1 teaspoon turmeric powder, half teaspoon asafoetida, apart from this you can take some chaat masala and half teaspoon crushed celery.
Dry Curd Chilli Recipe
- First of all, wash all the green chillies and then wipe them dry with a clean cloth.
- After this, remove the stems of all the green chillies and prepare it by making an incision in the middle.
- Now you have to beat the curd well until it becomes smooth. After this, add a little water to dilute it.
- Along with salt, add all the spices including turmeric, asafoetida, chaat masala to the curd.
- After mixing all the ingredients in curd, add 10-12 chopped green chillies in it.
- Keep in mind that all the green chillies should be completely soaked in curd.
- You should do this work in the jar so that after adding the green chillies to the curd, you can shake it well. Due to this the curd gets absorbed into the green chillies.
- Cover the green chillies with curd and keep it for 24 hours or leave it overnight.
- This is the most careful and patient part of making dry green chillies because now the green chillies have to be dried.
- Take out the green chillies that you had soaked in a clean plate and then spread it well on a cotton cloth.
- You have to dry it thoroughly in the sun throughout the day, but do not throw away the curd mixture.
- When you dry the green chillies throughout the day, then in the evening, soak them once again in the reserved curd and leave it overnight.
- Next day you have to take out the chillies from the curd mixture again and dry them in the sun for the whole day.
- This process has to be repeated until the chilli changes its color completely and it becomes crispy.
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When you feel that the green chilli has completely dried, then break it once and see. If the Kural has become crunchy then all its moisture has been lost. At this stage, keep all the chillies in a jar. When you feel like eating, just add some oil to the pan. Fry these green chillies and then enjoy with things like khichdi, dal rice, saag, potato parathas. Especially in monsoon, eating these chillies is a different pleasure.
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