Moor milakai (Curd Chilly)

Ingredients:

• ½ hot green chilly
• 2 cups curd
• Salt

Method:

• Cut green chilies into two with out removing the head.
• Or just split a little with out removing the head.
• Make curd as butter milk with out adding much water.
• Add salt and cut green chilies and mix well.
• Keep them for two days.
• But in the morning mix them well.
• The third day put them in a sheet with out buttermilk in the sun light.
• In the evening again put the half dried chilies in the left over butter milk.
• Repeat this till all the butter milk absorbed by the chilly.
• When all chilies become crispy and if you are able to break it with your fingers, store them in an airtight container.
• Fry them in oil and this is a best side dish for curd rice.

Notes:

• If you want very ‘hot’ moor miligai use thin and length chilies. If you want less ‘hot’ moor miligai, use small and round chillies.