1.Urunda greenchilly-1 kg
2.Curd-half litre
3.Salt-as required
METHOD
1.Put in a clay pot green chilly,salt and curd and mix well and close the lid and keep for 3 days
2.Stir occasionally
3.On the third day take the green chilly and dry them in sunlight and add again to curd mix
4.Continue this process till curd finishes
5.Sundry well and put in an air tight container
6.Fry well in hot oil and serve
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