Description
Curd Chilli Long
The lyer Paati’s Mor Milagai Vathal is a bold twist on tradition, made from slender, sun-dried chillies that are curd soaked, slow-aged. Prepared using time-honored methods and no artificial additives, this crunchy, long-style vathal brings a spicy crunch to curd rice, sambar, and every South Indian spread.
What Makes it Special
- Made using traditional marination and sun-drying methods
- Fermented in thick curd for authentic South Indian taste
- Crispy and flavorful when fried
- Perfect with curd rice, kanji, or poriyal
How to use
- Deep-fry in hot oil until dark brown and crispy
- Serve as a side with curd rice, rasam or sambar
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