Shankar Curd Chilli Pick A Best Cheap Pice

Chilli soaked in curd and sun dried. The Indian names include Mulaku Kondattam. Moru Mulagai. Ready to dip-fry in cooking oil.

To use this Shankar Curd – Soaked Chilli Pick, simply dip – fry it in cooking oil for a short time until it gets a nice golden color. It’s great for adding a spicy and tangy kick to your meals. Just be careful not to over – fry it as it can become too crispy. Store it in a cool, dry place to maintain its quality. Make sure to keep it away from moisture to prevent spoilage.