Lets greet this year’s summer with this hot hot curd chillies. What say my dear wonderful ladies?? Because officially we have stepped in to SUMMER which means we probably have to indulge ourselves in long-term-storage food preparation. The condiments which can be stored for later use have to be bathed under SUN so that they turn brittle and moisture free. Indian women set out to make such stuff early in the morning so that condiments are ready to dry when the sun comes hot. So it’s all papad(remember horsegram papad?), fryum and pickle season. Lets dive in to it.
We Indian women are awesome because we have mastered the art of feeding family with summer food for extended period. Followed by summer, it’s the rainy season when we almost crave for after meal snacks to munch on. And the deep fried condiments like papad and fryums are absolutely fun to indulge.
Today I have brought this curd chillies as summer food and it isn’t a fryum or papad in true sense. But it finds it’s place in this category because it demands absolute bright SUN to dry. If you are spice lover or you look for some hot stuff to top a mild tasting dish, then curd chillies are definitely for you.
The process of making curd chillies is damn simple. Less spicy and plumpy chillies are chosen which are slit from stem till end and then marinated in salted buttermilk. This process alleviates some of their heat and imbues little tangy plus yogurt-y flavor. As the SUN rises up hot these chillies have to be outdoors to dry. And as he recedes they are soaked back in buttermilk. This process of SOAK-and-SUN-dry continues for 3 to 4 days. Finally they are dried up till brittle and preserved for longer use.
Curd chillies are deep fried before serving and most commonly, they top mild dishes as salty, spicy garnish. They can even substitute red chillies while tempering many recipes.