Masar kai or Masargayi is basically dried chilly which can be fried before eating. It is typically eaten with curd rice.


25 Long and spicy green chillis, 1/2 cup + 1 tea spoon cumin powder (for stuffing and curd), 1 table spoon + 1 tea spoon hingu (asaphotida powder), 2  tea spoons+ 1 tea  spoons salt, 1 tea spoon sugar, 1/2 litre sour and soft  curd or thick butter milk and oil for frying.


  • Make longitudinal slits in the chills.
  • Mix 1/2 cup cumin powder(jeera powder), 1 tea spoon hingu (asafoetida) and salt.
  • Stuff the chillis with this mixture.
  • Add 1 tea spoon salt, 1 tea spoon cumin powder, 1 tea spoon hingu powder and 1 tea spoon sugar to the curd and mix well.
  • Transfer the stuffed chillis in this curd and keep those for soaking in the curd overnight.
  • Remove the soaked chillis from the curd and dry in hot sun by spreading on plastic sheet, for 2-3 days till they are crisp and dry.
  • Store in plastic or glass container.
  • Deep fry in hot oil in kadai just before you want to eat it.

Tips and Tricks:

  • The soaked chillies could be dried in microwave oven too). 

Typically Served With:

Curd rice and other rice dishes or sweet dishes like holige, payasam etc