By Shireen Jamooji
Curd chillies are all powerful. Spicy, salty, crunchy. They have it all. And they can take even the most boring mouthful from dull to delicious. Also known as Mor Milagai, these chillies are easier than they seem to make at home. Here's a cheat sheet on how to do it.
10-12 green chillies 1 cup sour curd Salt to taste
Wash the green chillies and slit them lengthwise without cutting them into two pieces.
Mix salt into the curd and add the slit chillies. Marinate overnight.
Spread the chillies on a large plate and dry in direct sunlight all day. Then marinate in curd all night.
Repeat this process at least 4 times then sun dry for a week. Store in an airtight container.