• Wash the green chillies and dry them completely using a paper towel.
• Dry roast the fenugreek seeds until golden. Let it cool completely and then grind it into a fine powder.
• In a bowl, take curd (yogurt), fenugreek powder, and salt. Mix them well making sure there are no lumps in the yogurt.
• Slit the green chilli making sure they don’t break apart.
• Slowly pour some of the curd mixture into the slit part of the green chilli to stuff it. Repeat with all the chili peppers.
• Once all the chili peppers are stuffed, pour the remaining yogurt on top and cover the bowl.
• Place the bowl at room temperature overnight to let the chillies soak in the curd mixture.
• The next morning, spread the chillies on a steel plate and let it dry under the sun. Store the remaining curd mixture in the refrigerator.
• In the evening, take the chillies from the plate and put them into the curd mixture. Let it sit on the counter overnight.
• It is important to keep the yogurt mixture in the refrigerator during the day when the chili peppers are drying under the sun. In the evening, take the yogurt mixture out of the fridge and add the semi-dried chillies. Then, place it in a cool spot at room temperature.
• The next morning, again take the chillies out and dry them in the sun them as mentioned above. Place the remaining yogurt mixture back in the refrigerator until evening.
• Repeat this process for 2-3 days until all the curd is absorbed.
• After that, sundry the chillies until they are completely dry (another 3-4 days).
• Store in an airtight container. Curd chilli is ready to use.

To serve curd chilli:

• Heat 1 tablespoon of coconut oil (or any other cooking oil) in a small pan and fry the curd chilli until dark brown.
• Add a few curry leaves towards the end of the frying process to enhance the flavor.