Tuesday, October 13, 2015

Curd chillies...a delicious accompaniment to a meal.
We are in the midst of summer here with temperatures in the high nineties/low hundreds. The heat got me trying this very old recipe from my mother and in laws, with a new twist in the way of additional spices from Aayi'srecipes.com.
Curd chillies have been preserved for ages in the summer and my in laws made them at home. These salted chillies are delicious deep fried. They are not just an accompaniment for Indian meals...when the kids were young we had spaghetti once a week and these fried and crumbled on top of the sauce would just make the dish so much better.
They are made in large quantities but as I was experimenting with the dish for the first time, I made a small amount. For those who don't want to bother with the process they are available in all supermarkets in South India.
For 10 chillies:
Powder 2 tsps cumin seed, 1/3 tsp fennel seeds, pinch of hing (aayi'srecipes.com)
Mix the above powder with 1/2 cup salt
Green chillies (use serrano if you can get them otherwise jalapeƱo are fine).
Wash, pat dry and slit.
Stuff with salt mix.
Soak in 2 cups curd whipped with 1 tsp salt or use very thick buttermilk.
Soak chillies for 3 days in this curd. (I refrigerated it).
Remove chillies from curd and place on plate to dry in the sun reserving curd mixture.
Every night place the chillies back in the curd and dry the next day till all the curd is used up. I just did this for three days and then let the chillies dry completely in the sun till they are really crisp.
Some people lightly fry them, store them and re fry them. 
I store them and fry them in a very little oil before eating. They have to be fried well...note the dark one (fried) on the plate below.
Mine seem to have a thick coating of curd that the store bought ones don't have...I guess they use thin buttermilk.
First picture was half way through the drying process when I just had to fry and taste one. Second pictures shows color of finished product.

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