CURD CHILLI |
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The green hot chilli is tendered by soaking in curd mixed
with salt. The The curd chilli (More Millakai) is a mellowed hot delicacy, which is fried in a small quantity of oil and served as a substitute for pickle. It is an integral item on the menu of south Indian meals. Kerala and Maharastra favour this product. Exports are being made to Malaysaia and Singapore. Oddanchatram Town, in Dindigul district of Tamil Nadu is the epic centre for procurement of fresh chilli accounting for 75%. The process is mainly during dry season /hot spell, as Sun drying for a period of one week is a must. Poliammanur in the vicnity of Dindigul is the main producer of curd Chilli. The annual production is 2520 tonnes. The two varieties being'Sambal and 'Urundail are priced at average Rs. 26/- and Rs.32/- per bag of 40 Kgs. The margin is around Rs10/- between the procurement and finished good. Dindigul is accessible by road, rail and air ( Madurai/Trichy) The storage period being six months at 16cc -18cc. The cold storage facility ensures regular supply even during the off-season period from September to February. The sales in the market involve spot, local market sales and wholesale to traders of Kerala and Maharastra. The sellers have an Association to regulate the market; The President can be contacted at the following address: Shri M. Balakrishnan, President, |
proportion is Chilli:Curd:Salt in the scale 4:1:1. The
soaked chilli is sun basked for five to six days. The dried chilli, now
white in colour, ready for market, is packed in plastic bags of 40 kgs
each for the Trader. He in turn packs it in convenient sachets costing
Rs.2 to Rs.5 depending on the quantity.