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Jodnar sun dried curd chilli |mor milagai|Pure vathal Vadagam/Curd Dip Dried Chillies| Healthy & Tasty natural Dried Dahi Mirchi | Pack of 1, 100gm
Product Name: Jodnar Sun-Dried Chilly (Dahi Mirchi) Cuisine: South Indian Main Ingredient: Long Mor Milagai Vathal chillies Flavor: Bold, tangy, and spicy Health Aspect: A tasty and wholesome traditional condiment Packaging: Hygienically packed in convenient portion sizes Uses: Pairs perfectly with curd rice Adds flavor as a seasoning to various dishes Cultural Significance: A time-honored favorite in South Indian kitchens Quality: Naturally sun-dried for authentic taste and aroma
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₹ 299.00
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Sun-Dried Curd Chilli – Traditional South Indian Delicacy, Spicy & Flavor-Packed
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Sun-Dried Curd Chilli, also known as Mor Milagai in South India, is a time-honored culinary preparation where green chilies are soaked in spiced curd (yogurt) and salt, then naturally sun-dried to perfection. This age-old method not only preserves the chilies but also enhances their flavor, giving them a tangy, spicy, and umami-rich taste profile that elevates any meal.
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Crispy when fried and bursting with bold flavor, these curd chilies are traditionally served as a side with curd rice, dal rice, or khichdi, adding a satisfying crunch and fiery kick. They can also be crumbled over dishes or used to spice up chutneys and blends.
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Our Sun-Dried Curd Chilli is made using authentic recipes and natural sun-drying techniques, with no added preservatives or artificial colors. Carefully selected chilies are fermented in thick curd and salt, then dried under the sun to lock in taste, aroma, and shelf-life.
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Key Features:
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Traditional South Indian taste enhancer
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Fermented in curd, sun-dried & ready to fry
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Adds a spicy crunch to rice, dal & South Indian meals
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100% natural – no preservatives or additives
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Crispy, flavorful, and easy to prepare
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Bring home the authentic taste of South Indian kitchens with our Sun-Dried Curd Chilli – a flavorful companion to your everyday meals.
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Ways to Use:
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1. Fry & Serve as a Side Dish
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Method: Deep fry or shallow fry the dried chillies in hot oil until they turn golden brown and crisp.
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Serve With:
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Curd rice
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Khichdi
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Dal-chawal
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Lemon rice or tamarind rice
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South Indian meals (as a crunchy side)
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2. Crushed as a Topping
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How: Crush fried curd chillies and sprinkle over:
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Salads
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Raita
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Roasted vegetables
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Popcorn or snacks for a spicy twist
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3. In Tempering (Tadka)
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Add crushed or whole fried curd chillies in hot ghee/oil for seasoning dals or chutneys to add depth of flavor.
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Usage Tips:
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Fry only before use; do not eat raw.
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They are very spicy – use 1 or 2 at a time unless you're used to heat.
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Store in an airtight container in a dry place to keep them crisp and fresh.
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