Ingredients
Green chillies - 1/2 kg (Pick the tender ones)
Thick buttermilk - 1/2 litre
salt or rock salt for taste
Thick buttermilk - 1/2 litre
salt or rock salt for taste
Method
Leaving little stem on the chilly chop the remaining stem. Divide the chilly in the front side vertically as it is connected at end (leaving in bottom joined). Put salt in buttermilk and soak these chopped chillies in that.
After one complete day of soaking, dry them in hot sun for 1 day. Keep that remaining buttermilk separately you need that again. Now after sunset soak them in the remaining buttermilk again in night and dry them in sun again in the morning. Do this repeatedly till the buttermilk gets over.
These dried chillies can be served as it is or fried in oil till it turn brown. This is a good combination for 'Curd rice' or 'Dhahi rice'.
It is slightly hot and very tasty side dish.
After one complete day of soaking, dry them in hot sun for 1 day. Keep that remaining buttermilk separately you need that again. Now after sunset soak them in the remaining buttermilk again in night and dry them in sun again in the morning. Do this repeatedly till the buttermilk gets over.
These dried chillies can be served as it is or fried in oil till it turn brown. This is a good combination for 'Curd rice' or 'Dhahi rice'.
It is slightly hot and very tasty side dish.
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