Take curd in a wide mixing bowl. Whisk the curd well.

Marinate the chillies. Add salt and mix well.

Set aside overnight.

Then next day morning take the chillies and spread it in a plate and keep it under sun the whole day.

Then again take the chillies and soak it in curd.

Keep it marinated the whole day.

Then next day sun dry it.

Repeat this process for at least 4 days then sun dry it for a week atleast, depends on the sunlight you receive. It may look ripe after 3-4 days don’t worry just keep drying it in sun. I transferred to a plate after 3 days of drying. Sun dry it till its completely dry.

Then store in a airtight container and fry when you need it.

Heat oil in a tadka pan, once oil is hot add few chillies and fry till dark brown.

Serve Mor Milagai with curd rice!