Sun dried green chilies that are soaked in sour curd are called majjiga mirapakayelu. These are the regular type without any stuffing. The whole procedure takes about 6 days, 3 days to soak and 3 good sunny days for drying. Prepare in bulk to last a whole year. A speciality side item, usually served with dal and rice as an accompaniment.
5 lbs Long Green chilies
1 Gallon Yogurt - curd
2 tsp Vammu
Make fresh curd and leave it outside for a day to make it sour. Add salt, turmeric and vammu and beat it well. Do not add water.
Wash and wipe green chilies and sun dry them till they are dry. Using a knife or a pin make small holes/slit on the green chilies at 2 places if they are very long.
Gently place the green chilies in a container with a lid. Add the beaten curd on top of the chilies and gently press on so all of them are immersed well in the curd. Set aside for 3- 4 days in cool dry place and gently turn the chilies once a day so that all of them are covered evenly.
On the 4th day, separate the chilies and the curd. Transfer the curd from the container into an aluminum tray and place the chilies on a polythene cover and sun dry them. At night place the chilies back in the curd in the aluminum tray. Repeat this process till the curd dries or for 2 days. Then discard the remand curd and sun dry the chilies till they are light and completely dried which will take about 2 - 3 good sunny days.
Use a napkin and wipe the curd that dried on the outside of the chili, by doing this the oil will remain clear after frying them. Discard any seeds that are loose. Store in an airtight container. They have good shelf life.
Heat couple of tsp of oil in a kadai and fry the chilies or medium/low heat till they are nicely done, be careful not to burn them. Drain on a paper napkin to absorb the excess oil. They are a good side dish with dal and rice.