Curd Chillies (Sandige Menasu Recipe)
Learn how to make traditional curd chillies at home. Also known as Takka Mirsang, Mor Milagai, or Sandige Menasu, these sun-dried buttermilk chillies turn crispy, tangy, and spicy when fried. Enjoy this spicy South Indian condiment year-round with curd rice, steamed rice, or pulao. Follow this easy recipe with step-by-step photos and a quick video tutorial.
Servings: 400 grams
Calories: 172kcal
Equipment
- A large vessel and a lid
Ingredients
- 1 kg 250 grams Gokarna Chilies or Use any plump green chilies with mild heat.
- 1 litre sour curd Do not use fresh curd for this recipe. Check how to make cour curd in notes.
- 3 teaspoon salt
- ½ teaspoon methi powder fenugreek powder
Instructions
- Rinse the green chilies thoroughly. Sun-dry or dry them under a fan for six hours. Discard any red chilies or those with black spots.
- In the evening, combine sour curd (yogurt) with 1 cup of water in a bowl and whisk well. This creates buttermilk for the recipe. The buttermilk should have a slightly thick consistency, not watery.
- Add salt to the buttermilk. Taste and adjust the salt as needed. These chilies have a slightly salty flavor, so ensure the buttermilk is also slightly salty.
- Add methi powder (fenugreek powder) to the buttermilk and whisk well to combine. If you don't have methi powder, skip it. Set this buttermilk mixture aside.
- Prepare the green chilies. You can wear gloves for this step. Make a small slit in the bottom quarter of each chili and another small slit at the top, as shown in the image. This helps the chilies to absorb the flavors of curd mixture. Set the prepared chilies aside.
- Use a large vessel that can hold all the chilies. Transfer the chilies into the buttermilk mixture, working in small batches for easier mixing. Ensure the chilies are well coated with the mixture. Cover the vessel and place a weight on the lid to ensure it closes tightly. Leave it at room temperature overnight. This allows the chilies to absorb the flavors of the curd/buttermilk.
- The next morning (Day 1), gently squeeze out the excess buttermilk or th curd mixture rom the chilies and spread them on a steel plate. Ensure sufficient spacing between the green chilies to prevent overlapping. Dry them in the sun.
- Cover and refrigerate the remaining buttermilk mixture.
- In the evening, the chilies will have partially dried. Transfer them back into the refrigerated buttermilk mixture, cover with lid, and leave them at room temperature overnight.
- The next day (Day 2), repeat the sun-drying process from step 7. Store the remaining buttermilk mixture in the refrigerator. In the evening, return the chilies to the buttermilk mixture and leave them overnight.
- The next day (Day 3), repeat the sun-drying process again. Store the remaining buttermilk mixture in the refrigerator. In the evening, return the chilies to the buttermilk mixture and leave them overnight. This is the final day of this soaking process, as the chilies will have absorbed most of the buttermilk by now.
- The following morning, sun-dry the chilies. In the evening, bring them indoors and keep them in a dry place. Continue to sun-dry these chilies for the next 3-4 days under bright sunlight until they are completely dry. This entire process takes approximately a week. Store the dried chilies in an airtight container. They will keep for up to a year. Occasionally, sun-dry them to maintain their quality and extend their shelf life.
- How to use: Heat oil in a pan over medium heat. Add the sun-dried curd chillies, and fry, stirring continuously, until golden and crisp. They fry quickly, within 30–40 seconds, so be quick. Remove from the heat.
Video
Notes
- To make sour curd, leave it at room temperature for 3-4 hours. In a cool climate, it may take 4-6 hours.
- Some people like to add a pinch of asafoetida (hing) to the curd or buttermilk mixture. You can add if you want to.
- Choose the right chillies: Choose fresh green chillies that are plump and firm, not too thin or overly ripe. Discard the chillies that are red in color or have black spots.
- Use thick, slightly sour curd/buttermilk. This provides the best flavor.
• Use the right amount of salt to help with preservation and to balance the flavor. Always taste the buttermilk mixture to decide how much salt to add. It must taste slightly salty. - The chillies must be completely dry and crisp before storing to prevent spoilage. A properly dried curd chilli will easily break when you bent it.
- Store the dried curd chillies in an airtight container to keep them fresh. It stays good for a year.
- When frying, use medium heat and stir continuously to prevent the chillies from burning. These sun-dried curd chillies fry quickly within 30-40 seconds. Frying on high heat can burn them quickly.
- 172 calories per 100 gram chilies. Read our full nutrition disclaimer here.
Nutrition
Serving: 100g | Calories: 172kcal