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)

Heat the oil in pan, add mustard seeds, and when the mustard seeds begin to splutter, add curry leaves and asafoetida and fry for a while. Now add the cooked karamani and mix well.

Finally add grated cocunut and mix well. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.

Finally add the grated cocunut and Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Kadalai paruppu sundal Mixed dal sweet sundal Chickpea sundal Pigeon Pea Sundal Green gram sweet sundal Ingredients: 1 cup - karamani/cow peas 1 - red chilli Salt to taste Asafoetida, a pinch 2 tsp - grated cocunut For seasoning: 1 tsp - oil 1 tsp - mustard seeds Curry leaves, a few (less)

Heat the oil in pan, add mustard seeds, and when the mustard seeds begin to splutter, add curry leaves and asafoetida and fry for a while. Now add the cooked karamani and mix well.

Finally add grated cocunut and mix well. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.

Finally add the grated cocunut and Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Chickpeas Sundal Tenga manga patani sundal Kadalai paruppu sundal Mixed dal sweet sundal Chickpea sundal Ingredients: 1 cup - karamani/cow peas 1 - red chilli Salt to taste Asafoetida, a pinch 2 tsp - grated cocunut For seasoning: 1 tsp - oil 1 tsp - mustard seeds Curry leaves, a few (less)

Heat few drops of oil in a pan, add all masala ingredients in order and grind the masala ingredients into fine powder. Heat oil in a pan, add all tempering ingredients.

Add ginger, onion, tomato and green chiles. Once onion turns translucent, add karamani paste , tamarind extract, quarter cup of water and salt.

Bring to boil, add ground masala powder, cover and remove from heat. Serve this with steamed rice and ghee.

RELATED RECIPES Drumsticks in tangy tamarind rasam Spicy Garlic Rasam Healthy pepper rasam Kandathippilli rasam Quick, tasty lemon rasam Ingredients: 1/3 cup - black eyed peas 1 tomato, chopped 1 onion, chopped 2-3 - green chilles 1/2 inch - ginger 1 inch sized ball - tamarind A pinch of turmeric powder Salt to taste Masala: 5-6 - pepper corns 1/2 tsp - cumin 1 tsp - coriander Seeds For tempering: 1/4 tsp - urad dal 1/4 tsp - mustard seeds 1/4 tsp - cumin Asafoetida, a pinch 6 - curry leaves 1 tsp - oil (less)

Heat few drops of oil in a pan, add all masala ingredients in order and grind the masala ingredients into fine powder. Heat oil in a pan, add all tempering ingredients.

Add ginger, onion, tomato and green chiles. Once onion turns translucent, add karamani paste , tamarind extract, quarter cup of water and salt.

Bring to boil, add ground masala powder, cover and remove from heat. Serve this with steamed rice and ghee.

RELATED RECIPES Drumsticks in tangy tamarind rasam Spicy Garlic Rasam Healthy pepper rasam Kandathippilli rasam Quick, tasty lemon rasam Ingredients: 1/3 cup - black eyed peas 1 tomato, chopped 1 onion, chopped 2-3 - green chilles 1/2 inch - ginger 1 inch sized ball - tamarind A pinch of turmeric powder Salt to taste Masala: 5-6 - pepper corns 1/2 tsp - cumin 1 tsp - coriander Seeds For tempering: 1/4 tsp - urad dal 1/4 tsp - mustard seeds 1/4 tsp - cumin Asafoetida, a pinch 6 - curry leaves 1 tsp - oil (less)

Heat oil in a pan. Add mustards seeds, cumin, fenugreek seeds and garlic flakes.

Add onions and fry well. Add tomatoes and cook till it gets mashed.

Pour the tamarind extract, add turmeric powder, chilli powder and coriander powder. Let the kuzhambu simmer for 15 minutes.

Grind coconut to a fine paste with water and add this to the kuzhambu. Add cooked karamani.

Let it simmer for some more minutes. RELATED RECIPES Karakuzhambu Veg kara pongal Kara Kuzhambu Sakkarai Pongal Coimbatore tamarind kozhambu Ingredients: 3/4 cup - karamani (black eye peas) Tamarind, a small lime sized 3 tsp - oil 1 tsp - mustard seeds Curry leaves, a few sprigs 1 tsp - cumin seeds 1 tsp - fenugreek seeds 4 - garlic flakes 6 - small onions 3/4 cup - tomatoes 1/2 tsp - turmeric powder Chilli powder, according to your taste Salt 2 tsp - coriander powder 1/2 cup - coconut (less)