The light colored pungent green chillies are marinated in in salted -tangy curd/ sour buttermilk for half a day, sun dried and then marinated again and then sun dried.( This process is to be continued for a couple of days)
Curd chilies are a hot delicacy served along with curd rice. It is eaten as a substitute for pickle. This sun dried feast adds great flavor to curd rice, khichdi / pongal.
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