Curd Chilly
"It sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils)...."
INGREDIENTS
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1 kg fresh red chillies
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3 tbsps sea/rock salt
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1 cup very sour yoghurt
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1 cup tamarind juice (soak 1 golf ball-sized lump of tamarind in 1 cup water for 15 minutes and squeeze out juice)
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