Curd chillies or buttermilk chillies are made by using fresh green chillies. It requires minimum 8 days of sundrying. Green chillies are prick by a knife and soaked in a buttermilk mixture. The mixture is with sour buttermilk, salt and methi powder. Overnight soaked green chillies are sun-dried for the whole day and again stored in the same container in the remaining buttermilk mixture. Again sun-dried for the second day. Follow the same process until the green chillies absorb the buttermilk mixture completely. Then sun-dried for again 4-5 days until the green chillies turn into crisp. This is the curd/buttermilk chilly. These are fried in the oil whenever required and combined with hot rice porridge or curd rice. It can be stored upto one year, if stored airtightly.

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