- 100 gms green chilly cut lengthwise
- 1/4 tsp methi seeds(fenugreek )fried and powdered
- 1 pinch hing
- 1/2 tsp mustard
- 100 gm til oil
- Salt to taste
Heat the kadai and pour oil. Add mustard. When it splutters add green chilly and sauté for 10 minutes. Switch off the flame. Add hing and methi powder and mix well. Chilly achar is ready.
An excellent add on for idlis as well as rice. Not only is it tasty, also it takes very little time to make it.