April 15, 2009


Ingredients :

  • Curd(majjiga) - 1/2litre
  • Water - to make it thin
  • Salt as needed
  • Green chillies - 15no. (long variety, Slit length ways)
  • Oil

Method :

  • Wash the green chillies, slit them in the middle.
  • In a Plastic container add Majjiga, water and salt, beat it.
  • Add the slit chillies, cover it.
  • In the morning take a steel tray, keep the chillies side by side (do not throw away the butter milk) and keep it in a sunny area whole day.
  • In the evening add these chillies to the same buttermilk, repeat this process for 3days.
  • On the 3rd day throw away the buttermilk.
  • Now keep these chillies under the hot sun until all the chillies are dried up.
  • You can turn now and then.
  • But make sure to keep inside in the evening.
  • Store these in an air-tight container, keep serviattes in side to remove any moisture it may have.
  • Will stay for an year.
  • Then deep fry in oil to have a side dish with rice items.