Curd Chili Podi
Green chillies steeped in salted yogurt, absorbing tang and quiet complexity over days of slow fermentation and then sun dried to a pale, crinkled finish, they are roasted gently until aromatic, combined with peanuts and sesame seeds then ground into a podi that carries both nostalgia and spark. The flavour opens with a mellow sourness, deepens into roasted savouriness, and finishes with a warm, lingering spice that never overwhelms. A spoonful can transform the simplest meal: sprinkle it over idlis slicked with ghee, dust it onto dosa, stir it into hot rice, or even finish roasted vegetables for an unexpected lift.
Description
Green chillies steeped in salted yogurt, absorbing tang and quiet complexity over days of slow fermentation and then sun dried to a pale, crinkled finish, they are roasted gently until aromatic, combined with peanuts and sesame seeds then ground into a podi that carries both nostalgia and spark. The flavour opens with a mellow sourness, deepens into roasted savouriness, and finishes with a warm, lingering spice that never overwhelms. A spoonful can transform the simplest meal: sprinkle it over idlis slicked with ghee, dust it onto dosa, stir it into hot rice, or even finish roasted vegetables for an unexpected lift.
