Wondering why I haven't blogged in awhile? Of course busy drying these chillis while the sun was hot and got busier eating them. Let me serve you up with this recipe and spice things up :)
Ingredients:
Method:
Preparation:
Note:
Those who are prone to stomach ulcers avoid eating this.
Avoid using hands for mixing the chillis in the marinade or drying them out.
Ingredients:
- 1 cup long green chillis (slit at the ends)
- 1 cup of buttermilk
- 1 tbsp of salt
- 1 tsp of fenugreek powder
Method:
- In a wide deep dish, preferably clay (gives a distinct flavour) mix the green chillies, salt, buttermilk and fenugreek powder.
- Mix it all well. Place the green chillis on a muslin cloth or a flat steel tray. Save the marination.
- Dry it under the blazing Sun. This is the best part, the aroma is unbelievable.
- At the end the day, immerse it back in the marinade. Dry it out the next day. Follow the cycle for about 3 days or till the marination is absorbed well by the chillis.
- It would take about a week to ten days for it to shrink and dry out completely. Store in an air tight container.
Preparation:
- Heat oil in a pan and deep fry the chillis, they will turn colour and pop. usually takes just a few seconds.
- Serve with curd rice, sambar rice or kanji.
Note:
Those who are prone to stomach ulcers avoid eating this.
Avoid using hands for mixing the chillis in the marinade or drying them out.