Spicy green chilies - 12
( wash wipe and make a slit in the middle)
Thick sour curd - 1 & 1/2 cups
Water - 1/2 cup
Salt to taste ( around 2 tsp)
Turmeric powder - 1/8 tsp
Hing - 1/4 tsp
Take a bowl add the curd, water, salt, hing and turmeric powder whisk well.
Add the chilies into the curd mixture and mix well and leave to soak overnight. Make sure chilies are well immersed in the curd otherwise they will be floating on top.
Next day remove only the chilies from the buttermilk mixture on to a plate or tray and dry it in hot sun. In the evening put the chilies back into the buttermilk mixture cover and soak it overnight.
Repeat this process till all the buttermilk is absorbed by the chilies and dried well crisp to touch and no moisture left in the chillies. Store them in a clean container or ziplock.
Fry the chilies till dark brown in oil and enjoy with curd rice.
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