Curd Chilli / ಮಜ್ಜಿಗೆ ಮೆಣಸಿನಕಾಯಿ is a fermented sun-dried condiment that is popular throughout South India.
Curd chilli is a hot delicacy served with curd rice, sambhar rice,khichdi or with any thing of your choice.They are fermented dried chillies which are white in colour. On frying, they turn brown in colour.
It’s called many names in different regions of South India. Dahi Mirchi, Sandige, Mor Milagai, Kondattam Mulaku, Challa Mirapakayalu, Majjige Menasinakai.
- 15 Green chilli
- 800 ml Butter milk
- Small ball of asafoetida/ hing
- 1 tablespoon Cumin powder
- 1/4 tablespoon Mustered powder
- 1/2 spoon Fenugreek powder
- Salt to taste
- Split the chilli vertically and keep it aside.
- In a large bowl add buttermilk, salt, asafoetida, cumin powder, mustard powder mix well.
- Dip the chilli in a buttermilk, cover and keep it in a room temperature for 3 days for fermentation process.
- Once in a day mix the mixture.
- Chillis will slightly change the colour.
- 4th day place the fermented chillies on steel plate( not the butter milk mixture)
- Keep it under sun for 1 week.
- Later store it in a air tight container for 1 year.
How to serve :
- In a kadai over medium heat add 1 spoon oil then add curd chilli.
- Roast for 1-2 min until slight brown then add mustard seed and sesame seed.
- Serve with curd rice, sambar or dal or choice of your meal.