Ingredients:

• 10 – firm Green chillies
• 1 cup – curd/yogurt
• 1 tsp – salt

Method:

1. Wash and wipe the firm green chillies. Mix the salt to the curds and beat it to a smooth consistency.
2. Slit the chillies lengthwise, make sure you don’t completely cut them off from their stalks.
3. De-seed the chillies if you want to.
4. Soak chillies in curds for about 3 to 4 days.
5. By then marination is complete and the chillies start to turn yellow.
6. Remove the chillies from the curd and dry in hot sun.
7. Put them back in the vessel with the curd at night.
8. Add some more curd if required.
9. Repeat the process for about 3-4 days.
10. The chillies are pale yellow by the time they have absorbed enough curd and are dried well.
11. Store these in an air tight container.
12. When required, fry these in medium hot oil.
13. Tastes best with curd rice.

Recipe courtesy of Lakshmi Krishnamoorthy