Tried and tasted by Nivedita
All time favorite at home. Have with hot rice and dal, have with puran poli or holige or any sweet dish.. Make yogurt poha with it, just add it to the rasam...
We love these fried chillies and we never forget to make these during summer and preserve it for the whole year.
Re posting the same for the event
Coming to this recipe, these type of green chillies are available only during February and March month. So it is perfect to prepare these in Summer as these chillies need sundry.
Fresh long green chilly - 1 kilo
Fresh yogurt or curds - 1/2 kilo, adjust less or more as per required
Salt to taste
Hing - 1 tbsp or a pea nut size(crushed) if using hard hing
Long thick needle to slit the chillies
Wash the green chillies and dry with soft towel or cloth to remove any water. Slit all the chillies on one side so that the curd gets mixed.
Transfer the curd in a big plastic or glass bowl.
Add salt and hing. Mix it well.
Add slit green chillies in to it and with a wooden spatula or bare hands(if you can bear the pain later :-) ) mix the chillies with curds.
This should be prepared in the morning so that you can keep it to dry.
Spread a thick cleaned plastic sheet in a place where there is lot of sun rays. Take only the chillies(leave the curds in a bowl itself and keep it covered)and spread these on the plastic sheet. Allow to dry till evening. In the evening, again put the chillies back into curds. Mix it properly and keep it till next morning. Again take only chillies and put to dry like previous day. Repeat it for 3 days. From 4th day, dry the chillies till they are totally dry. This may take 2 days depending on the weather. Once the chillies are dry, the color will also change to brown.
Store in air tight container (good plastic or glass will be fine ). You can store it for a year also.
When ever required, take the chillies out and fry in hot oil. Use it with rice, chapati as a side dish.