Green Chilly with Curd Moor Milakai

Ingredients:

• 1 kg Green and thin fresh green chilly
• 1 kg curd
• salt

Method:

• Wash and clean the green chilies without removing the kambu.
• Dont cut the chilies fully but just open them from one end to another with the help of knife.
• Put them in thick butter milk and add salt.
• Keep as it is for a day.
• Next day remove the chilies from the curd and keep them in sun light
• Evening again put them in the balance butter milk and soak.
• Again the next day keep the chilies in the sun light. L
• ike this do till all the butter milk has been absorbed.
• Let the green chilies also become dry. A
• nd they will turn cream in colour.
• If you are able to break them with your fingers means it is correct.
• Now you can store them in a container
• Whenever you want to make some side dish for curd rice, just take a hand full of this dried chilies.
• Put them in hot oil and fry them till they turn brown or black.
• This is the best side dish for curd rice.

Notes:

• We can prepare this item in the green chilly season.
• We can keep this moor milakai for many years .