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Green Chilly Dahi Masala 100 Gm

Green Chilly Dahi Masala 100 Gm

Tangy Dahi Masala | Curd Masala
$ 3.07
$ 3.07
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SKU: 20437

SKU: 20437

Some spice blends play it safe. Green Chilly Dahi Masala doesn't. Neelam Foodland's take on this regional classic is built around two hero ingredients, real green chilli and curd, combined with iodised salt to create a dahi masala that's sharp, tangy, and genuinely different from anything a standard spice rack can offer.

The curd in this blend isn't decorative. It acts as a natural tenderiser and flavour carrier, giving this green chilli masala a rounded, slightly acidic base that works beautifully in marinades, curries, and chutneys. The green chilli brings fresh heat rather than the dry, smoky heat of red chilli powders - it's brighter, more immediate, and far more interesting when you want a spice hit that doesn't just land on one note.

Use it as a marinade base for paneer, chicken, or vegetables before grilling. Stir it into a curry for a tangy, spiced gravy. Mix it into dips and chutneys for instant depth. Add a spoonful to your tadka for a flavour lift that goes beyond what a standard green chilli paste achieves. Real green chilli and curd form the base, no artificial flavouring, no shortcuts

  • Dahi masala that tenderises and flavours simultaneously, ideal for marinades

  • Bold green chilli masala with fresh heat, tangier and brighter than red chilli alternatives

  • Works across marinades, curries, chutneys, tadkas and dips with equal versatility

Green Chilly, Curd (Dahi), Iodised Salt.

Energy 346 Kcal
Protein 18.40 Gm
Carbohydrates 33.80 Gm
Fats 15.30 Gm
Sugar 1.00 Gm

Shelf Life : 12 Months

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$ 3.07
Green Chilly Dahi Masala 100 Gm

Green Chilly Dahi Masala 100 Gm

$ 3.07
$ 3.07

FAQ's

Frequently Asked Questions

Q1. What makes Green Chilly Dahi Masala different from a regular green chilli paste?

A standard green chilli paste is simply ground chilli with salt. This dahi masala brings curd into the blend, which adds a natural tanginess, rounds out the raw heat of the chilli, and acts as a tenderiser in marinades. The result is a far more layered, cooking-ready spice blend compared to a one-dimensional chilli paste.

Q2. What dishes work best with this dahi masala?

It performs best in marinades for paneer tikka, chicken, or grilled vegetables where the curd component helps the spices penetrate the ingredient. It also works well stirred into green curries, blended into mint or coriander chutneys for extra depth, or added to a tadka at the start of cooking for a brighter, tangier flavour base than dry spice powders deliver.

Q3. Is this green chilli masala very spicy or can it be used in moderate quantities for a milder result?

The heat level is noticeable but controllable. Starting with a smaller quantity and adjusting upward based on your preference and the dish being prepared is the most practical approach. The curd base naturally tempers some of the raw heat, making it more manageable than pure green chilli products of the same weight.

Q4. How should Green Chilly Dahi Masala be stored after opening?

Refrigerate after opening and keep the container tightly sealed at all times. Unlike dry masalas, the presence of curd in this blend means it benefits from cool storage once the pack is opened. Use a clean, dry spoon every time to avoid introducing moisture, and consume within a reasonable period after opening for the best flavour and food safety.