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Zeenath Fathima
These are a very spicy and tangy accompaniment to curd rice or even plain boiled rice and dal. Infact these are a most loved combo with rice and dal or sambar down South in India. It is truly a heavenly indulgence for curd chilli lovers across the country. Made very easily, it only requires a standing time of drying in the sun for 4 to 5 days. This is an important step and cannot be overlooked.
Such an exciting dish.
Are these regulR green chillies or some different
Add 2 glasses of water along with salt and mix well.
Add it to a big pitcher.
Now wash and dry the chillies until completely dry.
Wipe them with a clean kitchen towel if needed.
Make long slits in each and do not cut the stems.
Remove all the seeds.
Now add these chillies to the pitcher along with the seeds.
Cover and keep aside for a day.
Next day morning, remove them and dry in the sun.
Keep the pitcher aside covered with a lid.
Spread them on a plastic sheet or a plate.
In the evening, collect them all and add them back to the pitcher with curd.
Next morning, remove them and dry in the sun for the whole day.
The colour starts changing a bit now.
In the evening, add them again to the pitcher with curd.
Next morning, dry them in the sunlight again.
In the evening, do not add them to the pitcher with curd.
Dry them for 2 more days in the sunlight until completely dry.
Store them in an airtight container for upto months in the refrigerator.
Serve these deep fried in oil with curd rice or plain rice and dal.
It tastes heavenly.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
 recipe. Check it out! http://betterbutter.in/recipe/63768/curd-chillies-dahi-ki-mirch Download India's favourite recipe app here - https://play.google.com/store/apps/details?id=in.betterbutter.android)
puja dhiman
Shoba Bharathraj
Yasmeen Ahmed
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