Wash and pat dry all the Chillies thoroughly. Make lengthwise slits in all of them and remove the seeds. It's okay if few seeds remain. There is no need to worry about that. Take a deep bowl either an aluminium one or a plastic one. Add all the ingredients to the bowl and mix well. Do not use a stainless steel utensil.
Keep it covered and leave on the kitchen counter if it's airy otherwise keep that on the dining table where there is fan and less of humidity. In between keep shaking it and also turning it upside down so that the Chillies are well soaked in Curd. Do it 2-3 times and then next day, spread them all one by one on a tray or a thali and sun dry for 3-4 days.
They will be perfectly dried and crisp in two to three days. Shallow fry them in little Oil and enjoy with simple Boiled Rice and Khatti Daal.
