Introducing a nostalgic favourite handed down from sun‑baked summers: fresh green chillies soaked in sour buttermilk, then sun‑dried to crisp perfection. Over several days, these chillies gently absorb the tang of curd and salt, mellowing their heat and developing a savory depth that comes alive when lightly fried.
Once dried, they transform into a snack that’s delightfully crunchy and bursting with heritage. Traditionally enjoyed with curd‑rice, dal‑rice etc. It’s a homemade treat that captures the warmth of family kitchens and the flavor of those sun-soaked summers.
