Kondattam Mulaku Achar / Thairu Mulaku (Curd Chilly) Pickle


100 gm kondattam mulaku / thairu mulaku / curd chillies
6-7 garlic cloves, finely chopped
1 small piece ginger, chopped
2 green chillies, chopped
2 sprigs curry leaves
2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1/4 tsp asafoetida
1-2 tbsp vinegar
1 tsp mustard seeds
salt, as required
2 tbsp coconut oil


  1. Heat coconut oil in a pan and add curd chillies / kondattam mulaku and fry till brown and keep it aside.
  2. In the same oil, splutter mustard seeds.
  3. Add finely chopped garlic, ginger and green chillies and saute well till raw smell goes.
  4. Reduce the flame to very low and add curry leaves, kashmiri chilli powder, turmeric powder and fenugreek powder and mix well.
  5. Add 1/2 -3/4 cup of water and mix well. Then add fried curd chillies and mix well.
  6. Add asafoetida to this and mix well. Check the salt and add if required.
  7. Remove from the flame and keep it aside to cool. When cooled, add vinegar and mix well.
  8. Store in an air tight glass container/ bottle and start using after 3 days…

Recipe Source: Vanitha Magazine

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