Homemade Curd Chilli | Kondattam

Crispy, tangy curd chillies that add instant spice to any meal.

Homemade Curd Chillies, also known as mor milagai, mulaku kondattam, or dahi mirchi, are sun-dried chillies soaked in curd and salt, then dried over several days. They are a traditional South Indian condiment, usually fried before serving.

Product Highlights

• Traditional curd chillies (kondattam) made in small batches
• Sun-dried for days to develop flavour and texture
• No preservatives or artificial additives
• Ready-to-fry product for fresh serving
• Home Chef - Prepared in hygienic home kitchen by Rajalekshmy (Ambadi)
• Shelf life - up to 120 days
• Storage Tips - Store in a cool, dry place in an airtight container.

Why we think you’ll love this

• Adds a quick spicy side to simple meals
• Tangy notes from curd make it different from regular fried chillies
• Turns crisp and flavourful when fried fresh
• Requires no preparation apart from frying
• A small quantity is enough to enhance a full meal
• A traditional condiment that fits into daily eating

Curd Chillies Key Ingredients

• Green chillies, Curd, Salt

Best Pairings / Uses

• Fry and serve with curd rice
• Pair with dal rice or simple home meals
• Add to buttermilk rice for extra spice
• Serve as a side with roti or other breads
• Use as a crunchy accompaniment to everyday dishes

Frequently Asked Questions

1. Is this cud chilly ready to eat or ready to fry?
This is a ready-to-fry product. You need to deep fry or roast it before eating.

2. How does it taste after frying?
It becomes crisp with a mix of salty, tangy, and spicy flavours.

3. Does it require refrigeration?
No, it can be stored in a cool, dry place in an airtight container.

4. How long should I fry the chillies?
Fry for a short time until they puff and turn crisp. Avoid over-frying.