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To infuse flavour to this recipe, we do not add extra spices except thymol seeds.
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We crush thymol seeds and add them to buttermilk to release its flavour.
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Choosing the right chillies matter in deciding the amount of spiciness we need after deep-fried.
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Let’s start our recipe, add crushed thymol seeds, turmeric powder and crystal salt in a container.
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Add curd in the container and put in little water and whip to get thick buttermilk.
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Let’s prepare green chillies, in our recipe we have used low spice chillies as our children like to have less spice sun dried curd chillies recipe.
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Based on the spiciness we like to have in our recipe, we deseed quantity of them. Slit green chillies and remove seeds.
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Put them in buttermilk and soak for 2 days by gently mixing them so that no fungus is formed.
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Gently mix marinated chillies and put them over polythene sheets.
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Sundry the whole day and in the evening put them again in buttermilk and soak overnight.
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Similarly put over polythene sheet and dry them for 2-6 days based on the sunlight and dry them till they turn dry and crisp.
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Store Sun Dried Curd Chillies in an airtight container and fry them in oil when needed.
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To check their flavour, let me deep fry Majjiga Mirapakaayalu in little oil and remove from oil immediately when they fry to golden brown colour.