Wash and clean the green chilies without removing the 'kambu'.

Don't cut the chilies fully but just open them from one end to another with the help of knife.

Put them in thick butter milk and add salt.

Keep as it is for a day.

Next day remove the chilies from the curd and keep them in sun light

Evening again put them in the balance butter milk and soak.

Again the next day keep the chilies in the sun light. Like this do till all the butter milk has been absorbed.

Let the green chilies also become dry. And they will turn cream in colour.

If you are able to break them with your fingers means it is correct.

Now you can store them in a container

Whenever you want to make some side dish for curd rice, just take a hand full of this dried chilies.

Put them in hot oil and fry them till they turn brown or black.

This is the best side dish for curd rice.