The Journey of a Curd Chili

The Early Days

Like all chilies, I started as a small, green pod on my plant, packed with capsaicin - the compound responsible for my heat. At this stage, I had a bright, grassy, slightly bitter flavor with sharp spice.

If I had been left on the plant, I would have slowly ripened into a deep red chili, developing more sweetness and complexity. But that wasn’t my fate. Instead, I was picked early, while still green, because I was meant for something different.

The Crossroads

Other chilies stayed on the plant, turning red and taking on new flavors. Some of them would be sun-dried to become fiery Guntur chilies or mild wrinkly Byadigi chilies or cute Gundu Sambar chilies. Others might be smoked into chipotles or crushed into bright red chili flakes.

But because I was picked while green, my path was set: I would not become sweeter, fruitier, or milder with time. Instead, my sharp grassy, pungent, and bold flavor would be transformed through a completely different process - one that didn’t rely on ripening but on fermentation.

Fermentation & Drying

Instead of being dried immediately like other chilies, I was submerged in a mixture of yogurt, spices and salt. This wasn’t just a coating - it was a chemical transformation called lactofermentation.

The lactic acid bacteria in the spiced yogurt/curd broke down some of my natural compounds, mellowing my raw sharpness into something way more complex.

The salt drew out moisture, preserving me and intensifying my flavors.

As I dried under the sun, my outer skin wrinkled and firmed up, while my insides absorbed the tangy depth of fermentation.

This cycle of soaking in a spiced yogurt and drying under the sun was repeated multiple times, making my flavor deeper, more intense, and entirely different from a fresh green chili.

By the end, I had transformed - not just in texture but in taste. My heat was no longer sharp and direct. It was layered, smoky, salty, and packed with a cheesy umami.

Frying & The Final Transformation

When fried in hot oil, another set of changes took place: My natural sugars caramelized, adding a slight sweetness. The Maillard reaction created new umami compounds, deepening my savory quality. My heat intensified, but frying also gave me a crispy, crackling texture that made me completely different from any fresh or dried chili.

At this stage, I was no longer just a chili - I had become a finishing ingredient that could transform simple dishes, from yogurt rice to roasted vegetables and even simple things like popcorn, pasta, or a cut of meat.