Skip to main content

Sun-Dried Curd Chillies (Buttermilk Chillies): Recipe, Benefits, and Storage Tips

If you’ve ever enjoyed a South Indian meal, you’ve likely spotted those crispy, tangy, spicy chillies served with curd rice or dal — those are Sun-Dried Curd Chillies, also known as Buttermilk Chillies or Mor Milagai in Tamil cuisine.

These traditional sun-dried delights are made by soaking green chillies in a curd or buttermilk mixture, flavored with spices, and dried under the sun until perfectly crisp. Once fried, they turn into crunchy, flavorful bites that elevate even the simplest meal.

Let’s dive into how to make them, their benefits, and why they’re worth adding to your kitchen staples.







🧂 Ingredients You’ll Need

To make authentic sun-dried curd chillies, you only need simple kitchen ingredients:

  • 250g medium-sized green chillies (long or round)

  • 2 cups thick curd (or 3 cups buttermilk)

  • 1 tbsp salt (adjust to taste)

  • ½ tsp asafoetida (hing)

  • ½ tsp cumin seed powder

  • ½ tsp black pepper powder

  • ½ tsp coriander powder

  • ¼ tsp chaat masala

  • 1 tsp cumin seeds (optional)

These ingredients add layers of spice, tang, and aroma, transforming ordinary green chillies into a flavorful condiment that lasts for months.


🌞 Step-by-Step Recipe: How to Make Sun-Dried Curd Chillies

Step 1: Prepare the Chillies

  • Wash the green chillies thoroughly and pat dry.

  • Make a small slit in each chilli without cutting it completely. This helps the curd and spices seep inside.

Step 2: Mix the Buttermilk Marinade

  • In a large bowl, mix curd or buttermilk with salt, asafoetida, cumin seed powder, black pepper powder, coriander powder, and chaat masala.

  • Whisk well so the spices blend evenly.

Step 3: Soak the Chillies

  • Add the slit chillies into the curd mixture, ensuring all are fully submerged.

  • Cover and let them soak overnight (12–15 hours).

Step 4: Sun-Dry the Chillies

  • Next morning, remove the chillies and spread them on a clean plate or cotton cloth under direct sunlight.

  • Dry them for 2 days, turning occasionally for even drying.

Step 5: Repeat Soaking and Drying

  • Each evening, soak the semi-dried chillies again in the remaining curd mixture overnight.

  • Continue this process for 3–4 days to intensify the flavor.

Step 6: Final Drying

  • On the last day, dry the chillies completely for 4–5 days until crisp, light, and moisture-free.

Step 7: Storage

  • Store the dried chillies in an airtight glass jar.

  • They stay fresh for up to one year when stored in a cool, dry place.

🍳 How to Fry and Serve Sun-Dried Curd Chillies

When ready to eat, just deep-fry the chillies in hot oil on low flame for 10–15 seconds until golden brown.
They become beautifully crispy and mildly tangy, perfect as a side dish with:

  • Curd rice 🍚

  • Dal and roti

  • Lemon rice or tamarind rice

  • Khichdi or porridge

A small fried chilli can instantly add a burst of spice and flavor to any simple meal.

💪 Health Benefits of Sun-Dried Curd Chillies

  1. Rich in Vitamins – Green chillies are packed with Vitamin C and A for immunity and skin health.

  2. Supports Digestion – Buttermilk and curd provide probiotics that help maintain gut balance.

  3. Natural Preservative – Sun-drying avoids chemicals while preserving nutrients naturally.

  4. Boosts Metabolism – Capsaicin in chillies may slightly boost metabolism and fat burning.

  5. Antioxidant Power – The combination of spices adds antioxidants that fight free radicals.

🧠 Pro Tips for Perfect Sun-Dried Chillies

✅ Choose medium-spicy, thick-skinned chillies for the best flavor balance.
✅ Always ensure full sunlight for drying to avoid spoilage.
✅ Add a pinch of turmeric for color and preservation.
✅ Store in glass jars, not plastic, to retain aroma and freshness.
✅ Fry only what you need — they taste best when freshly fried!


❄️ Storage and Shelf Life

Properly dried and stored chillies last up to one year without losing taste.
Keep the jar tightly sealed and away from moisture for best results.

🌶 Why You’ll Love This Recipe

  • 100% natural preservation

  • No chemicals or artificial colors

  • Crispy, spicy, tangy, and aromatic

  • Perfect with traditional Indian meals

  • A nostalgic homemade flavor loved across generations

Labels:

Comments

Post a Comment

Popular posts from this blog

Easy Biryani Recipe | Simple Biryani Ingredients | 1 kg Beef Biryani Recipe | Traditional Beef Biryani Recipe

Easy Biryani Recipe: Quick and Flavorful Delight Imagine walking into a kitchen where the air is thick with the tantalizing aroma of spices, saffron, and savory goodness. This isn’t just any meal—it’s biryani, a dish that’s more than food; it’s a celebration on a plate. Originating from the rich, diverse cuisines of South Asia, biryani is a symphony of flavors that brings people together. Each grain of rice, perfectly cooked and infused with layers of aromatic spices, tells a story of tradition, love, and culinary artistry. Whether it's the spicy kick of a Hyderabad biryani or the fragrant, delicate notes of a Lucknowi version, biryani has a way of warming the heart and satisfying the soul. It’s not just a meal; it’s a joyous experience, a delicious embrace of culture and heritage that invites you to share in its rich, flavorful history. So, let’s dive into the world of biryani, where every bite is a celebration! This easy biryani recipe will have you enjoying this classic dish in ...
1 comment
Read more

Chonga Recipe | Muharram Chonga | Chonga Food

"Chongay" is a sweet dessert that is made during the month of  Muharram . I have seen from childhood everyone prepare this recipe during Muharram. But I didn't find the exact story of it. However, it is a delicious sweet recipe. Ingredients Maida - 3 cups (large cups) Ghee 2 tablespoon Sugar 3 teaspoon Salt 1 teaspoon Milk half cup (small cup) Oil for frying Add Ghee in maida and mix well all the flour. Now mix the melted sugar and salt. knead welll Then mix milk and kneed. Add some baking soda. Knead and make a soft dough. Roll the dough flat as bigger as possible. Sprinkle the oil and rice flour. Fold it from both side The final folding will be like image. Cut the dough in square shapes. Slightly roll the chonge after cutting. Fry it till become golden and crispy. Let it cool down, sprinkle the powdered sugar over chonga and server it.
Post a Comment
Read more

Gobi Paratha Recipe Without Stuffing | Gobi Paratha without Stuffing | Cauliflower Paratha without Stuffing

Paratha is a traditional Indian flatbread known for its flaky, layered texture and rich, buttery flavor. To make parathas, wheat dough is rolled out into a thin round shape, brushed with ghee or oil, folded, and then rolled out again to create layers. They can be plain, stuffed with ingredients like potatoes, vegetables, paneer (Indian cottage cheese), or served with condiments like yogurt, pickles, or chutney. Parathas are a versatile and delicious addition to any Indian meal and are often enjoyed for breakfast, lunch, or dinner. Parathas can be customized with various fillings and flavors, making them a popular and satisfying dish in Indian cuisine. Let's find out Gobi Paratha without Stuffing Recipe. Gobi Paratha without Stuffing is a popular and versatile Indian flatbread that is made by unleavened wheat dough and typically pan-fried in ghee (clarified butter) or oil. It can be enjoyed with a variety of side dishes and fillings or without filling. This is Gobi paratha without s...
1 comment
Read more