Recipe column- Mor melagai

Mor Melagai:
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.