Tangy Heat, Timeless Tradition – Straight from Karnataka’s Kitchens
A fiery heirloom from South India’s spice shelves! These sun-dried chillies are lovingly bathed in cultured buttermilk and hand-ground spices, then dried under the open sun to lock in their bold, tangy kick. Every bite carries the wisdom of grandmothers who knew: real flavor needs no labs, just patience and sunshine.
Why You’ll Love It:
✅ Bursting with Flavor: Tangy buttermilk mellows the chilli’s fire, creating a taste that dances on your tongue.
✅ Preservative-Free: No synthetic additives—just chillies, buttermilk, and a whisper of salt.
✅ Versatile Magic: Crush into curries, temper for rice, or snack straight.
Health Highlights:
🌿 Probiotic-rich buttermilk aids digestion
🌿 Sun-drying preserves nutrients naturally
Try It with:
Spicy rasam or tangy gojju
Yogurt rice for a flavor explosion
Chutneys
Buttermilk infused sundried chillies (Majjige menasu)
1. Side Dish:
Deep fry KOKO Fresh Buttermilk Sundried Chillies until crisp.
Serve as a spicy side dish with curd rice.2. Tadka Curd Rice:
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Mix 1 cup cooked rice with 1 cup curd.
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For tadka: Heat 1 tsp ghee, splutter mustard seeds, add curry leaves, chopped cashews, and KOKO Fresh Buttermilk Sundried Chillies.
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Optionally, mix in chopped onion, grated carrot, and grated cucumber.
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Add salt to taste, and combine well.
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