• Wash and slit the green chillies and keep it aside.
  250 gms Green chilies
• Pour the sour curd in a wide container. Add salt, and water and whisk it.
  2 cups Sour curd, 4 tsp Salt, 1 cup Water
• Now add in slit green chilies to the buttermilk mixture. Cover the container and let it sit for 2-3 days.

  Note : Just give a shake and stir once a day.
• On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.
• At night put back all the green chillies in the reserved buttermilk and cover them.
• And then repeat the above two steps for next two days.

  Later discard the buttermilk mixture.
• Later dry the chillies in the sun for 7 days.
• These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.

Frying the SALLA MIRAPAKAYALU

• Heat oil in a pan, add the sundried salla mirapakayalu/buttermilk chilies to the oil.
• Fry for 10 secs and place them on a paper towel.
• Serve the fried salla mirapakayalu/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka/tempering too.