CURD CHILLY

It sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils).

INGREDIENTS

1 kg fresh red chillies
3 tbsps sea/rock salt
1 cup very sour yoghurt
1 cup tamarind juice (soak 1 golf
ball-sized lump of tamarind in 1 cup water
for 15 minutes and squeeze out juice)

PREPARATION

Pre-heat your oven to 100 degrees Celsius or 212 degree Fahrenheit.
Put all the ingredients in a large bowl and mix very well.
Transfer them onto a baking tray lined with foil.
Bake in the oven, moving around occasionally, till all the chillies are completely dry.
Store in an air-tight glass jar.
Serve as is or heat oil in a pan and fry as many chillies as you want, till crisp.
Serving suggestions: Goes well with Curd Rice, plain boiled rice or Sambar (south Indian style lentils).