PRE-ORDER: CURD CHILLIES

CHECK OUT our CURD CHILI 101 page to learn all about Curd Chillies.  ~ flavor profile: cheesy, tangy, mildly yogurty with a hint of ajwain/carom seeds and cumin Also called: majjiga mirapakaya (Telugu) | mor miligai (Tamil) | mosaru meṇasinakāyi (Kannada) | thairu mulaku (Malayalam)  This is a deeply loved pantry item in South India! 🤎 Curd chillies don't refer to any specific chilly, but rather a preservation process. We've used a mildly spicy chili, de-seeded it and soaked it in buttermilk, with some spices, and then sun dried over a span of 10 days. Soak, dry, soak, dry - this process is repeated until the chilies absorb as much buttermilk cure as possible and then the chilies are dried to a crisp by the sun.During this process, the chilies develop a tangy, yogurty, ever so slightly cheesy flavor. Most commonly they are used to top mild dishes like dal rice or curd rice, as a salty, spicy garnish. Besides being incomparably fresher, these CURD CHILLIES are way less spicy and way les