Curd Chilli

There are some things every South Indian kitchen simply cannot be without. Curd Chilli known as Mosaru Menasinakai or Sandige Menasu in Kannada is one of them. Fresh green chillies are soaked in curd and salt for several days so the tang and salt are fully absorbed, reducing the sharpness of the chilli. They are then slowly sun-dried until perfectly crispy a beloved condiment that has graced South Indian dining tables for generations.

What Makes It Special:

Just 3 Ingredients — Fresh green chillies, curd, and salt. No artificial flavours, no preservatives, nothing else. 

Mildly Spicy — Plump, less-fiery green chillies are chosen so the tang takes centre stage over heat, making it enjoyable for the whole family.

Year-Round Pantry Staple — Made during summers and stored in an airtight container, these can be enjoyed throughout the year.

Two-Stage Craft — Cured in salted curd first, then slowly sun-dried — giving them their signature crunch and tangy depth.