Wash and wipe the firm green chilies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chilies in middle, make sure you don't completely cut them off from their stalks. If you want you can remove all the seeds.

Soak these chilies in curds for about 3 to 4 days. By then the chilies turn their colour.

Remove the chilies from the curds and dry these in the hot sun. By night, put them back in the vessel that has the curds. You can add more curds if you find them.

This way repeat for about 3-4 days. The chilies are completely pale yellow by the time they have absorbed enough curds and are dried well.

Store these in an airtight container. When required, fry these in medium hot oil, for a crisp tangy chili.

The temperature of the oil is important as if it's too hot, it will get over burnt or less heat, they don't get fried well. The result will be soggy chilies. So the right temperature is very important.

This is the basic way of doing it. At times the curds can be favoured with cumin, coriander or amchur powder. When chilies are soaked in this curds, it absorbs that taste.