More Molagai Vathal

Ingredients

• 20 green chillies
• 1/2 lemon ball sized tamarind
• Salt to taste
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fenugreek seeds (methi dana)
• 1/2 cup buttermilk

Method

1. Select chillies, which are thick and short. Wash and wipe dry thoroughly. Prick the chillies all over with a toothpick and make a small slit at the tip. Soak tamarind in one-cup warm water, remove the pulp and strain.
2. Add one-teaspoon salt and mix well. Add the prepared chilli and soak overnight. Fry the coriander and fenugreek seeds lightly on a dry tava, cool and pound to a coarse powder.
3. Mix the remaining salt and the coriander / fenugreek powder with the buttermilk and whisk well. Remove the chillies from the tamarind and soak in the buttermilk now and leave for about three days or till the chillies turn white.
4. Take the chillies out of the buttermilk and dry in sun. In the evening put them back in the same buttermilk. Repeat this process for two or three days or till all the buttermilk is absorbed.
5. Dry the chillies completely in the sun and then store in a container.

Nutrition Info