The simplest of things can bring the most happiness. When it comes to food, it’s the simple recipes that are sometimes the most extraordinary!
Today’s post is about one such simple recipe that elevates the most bland food to greatness. Sun-dried curd chilly, which has different names in Kerala, Tamil Nadu and Andhra Pradesh but similar recipes, is a delicacy that is served as a substitute for pickles in these states.
I find it hard to describe the delight when I bite into one of these fried chillies, accompanied by curd rice!
Sun-dried Curd Chilly
250 gms green chillies (you can choose if you want them spicy or mild, according to your taste)
500 gms sour curd or yogurt
Salt to taste
Wash the chillies and wipe them individually. Spread them on a large plate or a paper and leave them to dry for a day. Once they have dried completely, slit each chilly from the stem to end. Keep the stem intact.
In a large bowl, add curd and salt. Marinate the chillies with this mixture and then leave them in the bowl overnight. The next day, spread the chillies onto a plate and leave them out in the sun till evening but keep the curd mixture in the fridge. The next day, add some of the curd mixture and leave the chillies out in the sun. Repeat this procedure on the third day. The chillies may take up to five days to dry completely. The dried chillies will take on a beautiful beige colour. Once done, store them in airtight containers.
To use the chilly as an accompaniment with meals, deep fry the required quantity till they turn nice, golden brown in colour. Enjoy the crunch with a simple meal of saambar rice or curd rice.