Ingredients:
Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).
Method:
Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.
Leave them in sour buttermilk for a whole day.
The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday....maybe for 7-9 days. It will be dry by the time.
Collect and store ethem in an air tight container.
Heat oil, and fry them till crisp and dark brown....just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.
No comments:
Post a Comment