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23 Dec 2015

Sandige Menasinakayi / Curd Chillies



Servings: 35-40 chillies

Ingredients:


Content
Quantity
Comment
Bajji chillies
500 grams

Curd
½ litre
Preferably sour curd
Salt
¾ - 1 cup

Jeera powder
4-5 tbsp


Method:

Cut the chillies if too long else you can choose to split it in between if you want long ones. Mix curd, salt and jeera powder. Salt should slightly more else after drying the chillies will be very spicy. Soak the chillies in curd mixture and sit it for 2 nights.





Remove the chillies from the curd and save the curd. Dry the chillies in sun till evening. Soak again in the curd overnight. Repeat the procedure till all the curd is over.




Dry in sun well till the chilies are crisp. After drying it will look like this.


Deep fry in oil before serving. 

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