Wipe the chillies on a dry towel. Do not wash the chillies.
Slit each chilly with a knife from the stem to the end.
Keep the stem intact, so it looks like one chilly split in the middle.
Take a bowl and put the chillies in them.
Add salt and sour curds.
Mix thoroughly till each chilly is well coated with salt and curd.
You may do a slight taste test to see if there is enough salt.
Do not overdo the salt. In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage.
Leave this mixture overnight.
Next day, take the chillies out and spread them on a plate.
Keep the curd in which the chillies were soaked in a bowl.
Spread only the chillies out in a plate and dry them in the sun (preferably afternoons when it is really hot).
Leave them in the sun for a couple of hours.
When taken indoors, mix them again in the curd that the chillies were mixed in.
Repeat the process for the next few days till it is thoroughly dried.
This may take about four to five days to a week, depending on how well it dries in the sun.
Once done, you may store them in containers.
Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambhar rice etc.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.