However, do not use the bajji variety. Wipe the chillies on a dry towel.

Do not wash the chillies. Slit each chilly with a knife from the stem to the end.

Keep the stem intact, so it looks like one chilly split in the middle. Take a bowl and put the chillies in them.

Add salt and sour curds. Mix thoroughly till each chilly is well coated with salt and curd.

You may do a slight taste test to see if there is enough salt. Do not overdo the salt.

In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage. Leave this mixture overnight.

Next day, take the chillies out and spread them on a plate. Keep the curd in which the chillies were soaked in a bowl.

Spread only the chillies out in a plate and dry them in the sun. (Preferably afternoons when it is really hot).

Leave them in the sun for a couple of hours. When taken indoors, mix them again in the curd that the chillies were mixed in.

Repeat the process for the next few days till it is thoroughly dried. This may take about four to five days to a week, depending on how well it dries in the sun.

Once done, you may store them in containers. Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambar rice etc.

Note: Do not add water or any extra curd once you start the drying process. Use the same curd the chillies have been mixed in till it dries up.

RELATED RECIPES Hyderbadi Mirchi Ka Salan Lemon curd tarts Chickpeas Sundal Tenga manga patani sundal Karamani sundal Ingredients: 250 gms green chillies Half litre curd (preferably sour) 5-6 tsp of salt or to taste (less)

Pour the batter in the idli moulds, steam it for 8 minutes. Serve hot with ginger or garlic chutney.

Note: 1. If you are using the batter immediately, add soda bicarbonate.

2. You can also ferment it; if fermenting do not add soda as it becomes fluffy naturally.

3. As this idli is bland serve it with really spicy ginger chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Instant oats idli Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - green gram 1 handful - urad dal Salt and green chilli 1 tsp - soda bicarbonate (Add it when you are making the idli) (less)

The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with or with steamed rice and ghee or with dal rice etc… Makes: around 3 Tablespoons of Mirchi Thecha.

Ingredients: Green Chillies 8 – 9 Garlic 4 – 5 Cloves Salt 1/2 – 1 tsp Oil 1 tsp Method of preparation: Remove stems and chop the green chillies into halves. Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies. Fry till garlic turns light golden brown and the skin of chillies starts to brown.

Remove from heat and cool to room temperature. Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.

Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture. Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.

Serve mirchi thecha with or with steamed rice and ghee or with dal rice etc… Notes: Prefer long tender green chillies for this recipe. Suggestions: Adjust green chillies according to spice level.

Variations: You can also add a few cumin seeds while frying the green chiles. Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi (less)

when they crackle,add the green chillies and cover for a minute.Add turmeric powder and pour the tempering over the potatoes.

Mix well, garnish with coriander and serve cold (less)

when they crackle,add the green chillies and cover for a minute.Add turmeric powder and pour the tempering over the potatoes.

Mix well, garnish with coriander and serve cold (less)

Let it simmer for two minutes and your dish is ready to serve. Enjoy it with hot Rice or Chappatis.

Any pickle serves as a good accompaniment Eat well!! RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Keerai sambar Ingredients: Whole Green Gram (payr/pair)-1 cup Coconut - 1/2 Green Chillies - 4 Curry Leaves - a few Jeera-1 tsp Mustard seeds-1tsp Hing (Asafoetida) - a pinch Red Chilli - 1 Oil - 2 tsp Salt to taste (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

The dough should be soft and smooth. Grease the idli plates with oil and set aside.

Fill the sev press with the ragi dough and press it onto greased idli plates. Steam it for 10 - 12 minutes.

Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.

Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute. Now add the finely grated coconut and turmeric to it and fry for 2 minutes.

Then add the steamed ragi sevai and mix well. Adjust the salt and switch off the flame.

Serve as a breakfast or snack. Recipe and image courtesy: Indian cuisine RELATED RECIPES Badam ragi malt Ragi kali Tasty coconut podi Coconut kofta curry Coconut Barfi Ingredients: For the dough: 1 cup - ragi flour/millet flour 1 tsp - oil Salt to taste For tempering: 1 cup - fresh grated coconut 1 tbsp - peanuts 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 3 - green chillies 2 - dried red chillies 1 sprig - curry leaves 1/4 tsp - turmeric powder 1/8 tsp - asafoetida 1 tbsp - oil (less)

Heat oil in a frying vessel and add the mustard seeds, chana dal, urad dal and peanuts. Once they start to splutter, add the split green chillies, red chillies, curry leaves and hing and fry for a minute.

Then add the turmeric powder, cooked millet and salt and mix well. Switch off the flame and add the lemon juice to it and mix very well.

Serve immediately. Recipe and image courtesy: Indian cuisine RELATED RECIPES Kambu adai Lemon curd tarts Chicken Salad with Lemon Olive Oil Dressing Lemon cucumber dal Kalkandu bhath Ingredients: 1 cup - foxtail millet 6-7 - green chillies 4 - dried red chillies 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 2 tbsp - peanuts 2 sprigs - curry leaves 1 - lemon 1/2 tsp - turmeric powder 1/8 tsp - asafoetida Salt to taste 2 tbsp - oil (less)

Wash and chop amaranth leaves and keep aside. Heat oil in a vessel add mustard seeds, urad dal, chana dal and fry them.

When they start to splutter add crushed red chillies, chopped green chillies, onion pieces and soaked moong dal. Let them fry until light brown colour.

Now add chopped amaranth leaves, turmeric powder and little water. Mix well, cover with a lid.

Let it cook completely. When it`s done, add salt and stir well.

Serve hot with rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Menthi koora pappu Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Curry powder (Koora podi) Ingredients: 4 cups - chopped amaranth leaves 1/2 to 1 cup - moong dal 1 - onion 1 - green chillies 2 - red chillies 1/4 tsp - turmeric powder 1/2 tsp - urad dal 1/2 tsp - chana dal 1/2 tsp - mustard seeds 2 tbsp - oil Salt to taste (less)