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4.67 from 3 votes

Sun Dried Curd Chilies

Sun dried Curd Chilies- a delicious crisp green chili preserve, marinated in yogurt for few days and then sun dried
Prep Time15 mins
Course: Condiments, Preserve, Sundried
Cuisine: South Indian Cuisine
Keyword: Chilies, curd chilies, sundried curd chilies
Author: Anjana Chaturvedi


  • 200 Gms Green chilies/ Hari Mirch
  • 2 cup Sour Yogurt/ Khatta Dahi
  • 1/2 tsp Roasted Fenugreek Powder
  • Pinch Asafoetida/ Hing
  • Salt To Taste


  • Wash the green chilies and then slit from the center.
  • Tale Yogurt in a bowl and add some awater to dilute it and then add salt,asafoetida, roasted fenugreek powder and mix it well
  • Now add the slit green chilies in the prepared buttermilk and mix.
  • Put a small plate over the chilies so they will submerge in the buttermilk else they will float on the top.
  • Keep the chilies soaked overnight ,next morning take out the chilies from the buttermilk and spread on a plate in a single layer and dry in direct sunlight . Keep the buttermilk in the refrigerator till next use.
  • In the evening bring the chilies inside and take out the yogurt from the refrigerator and soak the chilies again in the same buttermilk overnight at your kitchen counter(dont keep the soaked chilies in the refrigerator)
  • Repeat the process for 4 days .
  • Then discard the yogurt and sundry the chilies for 3-4 days ot till they are dried completely .The drying time depends on the heat in the weather.
  • Make sure to dry them completely else they get fungus.
  • When you want to use just shallow fry or deep fry few chilies on low heat till dark brown in colour and become crisp.
  • The leftover fried chilies can be stored for few days in an airtight jar.
  • Serve with curd rice, sambhar rice,khichdi or with any thing of your choice.