Ingredients:
- Green chillies (small bell shaped variety that are not very pungent) - 500 gms
- Curd
- Urad dal - 1 1/2 tbsp
- Fenugreek / Methi seeds - 1 tsp
- Salt
Method
- Wash the chillies thoroughly, trim their stalks (do not remove them completely, just cut the extra long ones) and slit them in the middle.
- Measure the chillies with a bowl. For every 3 bowls of chillies add 1 bowl of salt.
- Add curd until the chillies are completely soaked.
- Soak urad dal and methi seeds for 2 - 3 hours or until they are soft. Coarsely grind them and add to the chillies and curd.
- Stir the mixture and keep aside for 2 - 3 days stirring once or twice a day.
- Once they are soaked and the green colour changes to a light brown, dry them in the sun throughout the day.
- In the evening put them back into the remaining curd.
- Repeat this daily until the curd is completely soaked in by the chillies.
- Dry them nicely and store in airtight containers.
- When required, deep fry them in oil and serve with curd rice or dosa. They can also be added to coconut avil (poha), kara appam or kozhakattai instead of red chillies.
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