Ingredients:

Chillies 22

Buttermilk ( enough to soak them)

Salt

Hot chillies

Method:

• It is simple but lengthy process.
• It took me two weeks here in US because of weather fluctuation.
• It’s worth the wait, believe me.
• Any green chilli is fine, because it won’t be spicy after it is dried up.
• Wash and dry the chillies.
• Make slits vertically, but make sure it doesn’t open up completely.
• You don’t have to remove the seeds, but if u wish to u can remove it now.
• Now soak the green chillies in enough quantity of buttermilk with salt added to it.
• Immerse for 3 days and nights. Mix twice a day.
• Take out the green chillies from the butter milk on fourth day morning and sun dry it all day by spreading them on newspaper.
• I changed the buttermilk on 4th day evening and put the chillies in them in the evening.
• Remember to remove them in the evening and put them in the buttermilk until next morning and sun dry them for 3 days.
• Do this for 3 days.
• After 3rd day sun dry the chillies for 2 days.
• They are ready to be fried.
• Perfect with sambhar and rice.
• Weather was not good for some days here so i just dried them in the house and whenever sun was there i dried it outside.

This goes to sangeeth’s Eat healthy- Calcium rich contest:

http://letusallcook.blogspot.com/2008/08/eat-healthy-calcium-rich.html

I made this today for the first time. I asked my mom how to make it and googled it and combined both of them and here is the end result. I made very less amount because i didn’t want to throw large amount of curry if it didn’t turn out good. It turned out really good and everyone loved it. Here goes the recipe:

Ingredients:

4 medium thick green chillies (Slit them anad take out the seeds if you don’t want it to be too spicy but make sure it stay’s one piece)

1 small onion cut into chunks

2- 3 bite size pieces of coconut

1/4 tsp coriander seeds

1/4 tsp poppy seeds

1 tbsp tamarind paste

1 & 1/2 tsp peanut powder

1 & 1/2 tsp sesame powder

Chilli powder and salt according to your taste

1/4 tsp turmeric

1 tsp ginger garlic paste

1 cardamom

1 clove

1/4 inch cinnamon

1/4 tsp jeera

1 small red chilli

Mirchi ka salan

Method:

• Heat 1 tbsp of oil
• Fry onion, poppy seeds, coriander seeds, red chilli, cardamom, clove, cinnamon and coconut.
• Fry until onion becomes little bit brown and grind everything into a paste.
• Heat 4-5 tbsp oil.
• Fry chillis two at a time and keep them aside.
• Add jeera and above grinded paste.
• Fry until raw smell goes.
• Add ginger garlic paste.
• Fry for a minute and add everything including chilli powder and salt.
• Mix everything once, add tamarind and 5-6 tbsp of water.
• Keep the lid on and let it come to a boil.
• Add the green chillis.
• Allow them to cook with lid on medium heat for 5-9 mts.
• Mix every 2 mts.
• After 9 mts remove the lid and add the water if  you think it is necessary. Don’t make it too watery. It should a thick gravy.
• Enjoy with biryani, naan or paratha an plain rice.
• We had ours with hot parathas.

This goes to mona’s RCI hyderabadi cusine: http://zaiqa.net/?p=318