Tag Archives: chilie

Culturing Recipes For the Week…

curd chillies
Yoghurt curd chillies use in many dishes for a tart and spicy taste

Curd Chillies From India

For an easy cultured condiment that may be added to many dishes, try curd chili. The name makes it sound hot; however, the addition of fermented curd cools down the chilies heat. Any type of traditional yogurt style starter will make the curd needed for the recipe.

The finished product is a pickle of sort, as the curd softens the chili and ferments it at the same time. It goes very nice with curd rice (see recipe below).

Recipe Ingredients:

– 1 kg fresh red chillies
– 3 tbsp sea/rock salt
– 1 cup very thick, drained yoghurt, Fil, or Viili
– 1 cup tamarind juice (soak golf ball-sized lump of tamarind in 1 cup water for 15
minutes and squeeze out juice or use tamarind paste)

Pre-heat oven to 100 Deg C or 220 Deg F

Mix salt, yoghurt culture, and tamarind in large bowl.  Add chilies until coated with mixture.  If mixture will not stay on chilies, try coating chilies with flour or thicken mixture with a thickening agent.

Place coated chilies on a baking tray and heat until chilies are dried.  Turn chilies to cook even and coat all the area.

Store the dried cultured chilies in a air tight jar. Use as is or fry in some oil.

HINTS and TIPS:

  • Use as is or fry in a little oil
  • When making the curd, drain the whey off by hanging in cheesecloth.
    The thicker curd will sick better to the chilies.
  • Add to lentil dishes, curries, or other dishes for a tart, sour, and hot taste!

 

Curd Rice Recipe

Curded Rice is a nice way to use leftover rice or add some punch to an entrée

– 3 tbsp vegetable/coconut/sunflower cooking oil
– 2 cups cooked rice (day old rice may work better)
– 2 1/2 cups water – Salt to taste
– 1 cup cultured yoghurt (your choice on type)
– 1 tsp mustard seeds (toasted)
– 3 dry red chillies
– 5 to 6 curry leaves
– Coriander leaves to garnish

In a large pot, mix cooked rice with the yoghurt and salt.
In hot pan heat oil and fry off mustard seeds, curry leaves, and chillies. Cook until chillies blacken in colour.
Mix this into the rice and serve topped with fresh coriander/cilantro leaf.
This makes a great addition as a side dish to the meal.

We hope everyone enjoys these recipes and Happy Culturing!