Name: Balka Menasinakaayi/ Curd Chilly recipe by Madhuri Aggarwal at BetterButter
Prep time: 144 min
Total time: 144 min
Yield: 10
Ingredients: 1/2 kg – Green chillies, small in size.; 1 ltr – Curd, sour.; 2 tbsp – Fenugreek seeds; 2 tbsp – Jeera; Salt to taste

ABOUT Balka Menasinakaayi/ Curd Chilly RECIPE

Balakamenasinakaayi or the Curd Chillies are these spicy, tangy, salty and crisp fried chilles that take a curd rice, sambar rice to another level. Though it is almost a 4 day process, it is worth the effort. This recipe is not only my Heirloom recipe but it is a recipe passed on to a lot of families by their elders.

Instructions

Wash and dry the chillies. Choose chillies that are hot and has thinner skin.
Slit them length wise and set aside.
Roast fenugreek seeds and Jeera and powder them.
In a large mixing bowl, add curd (sour the better) and the fenugreek Jeera powder, salt (keep it a little saltier than usual as it reduces while drying) and mix it well.
Add the chillies to the curd mixture, lightly mix it well.
Cover the bowl and leave it out in your balcony overnight.
Next day morning, take out the chillies and spread them in plates and put it in the sun full day.
Save the curd mixture and refrigerate it.
Evening you will see that the chillies are turning white. Get them back, put them back in the same curd mixture that you had saved and mix it & Leave it out again in the balcony overnight.
Repeat this process for four days.
The chillies will dry completely and should be crisp.
Store in an airtight bottle and deep fry it whenever you want to serve them.

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