A hybrid variety of chilly that emits ghee flavour when cooked has been developed by Srilakshmi, under the guidance of her father Padmasree T Venkatapathy Reddiar.
Using Gamma radiation, the new hybrid variety has been developed through cross breeding a Sri Lankan variety of green chilly with Sivakasi variety of green chilly in the Lakshmi Narayana Hybrid Crossandra Innovation Centre at Koodapakkam, said Srilakshmi.
On an occasional visit to forest near Munnar, this chilly was noticed by Venkatapathy Reddiar and after finding that it smells like ghee, he brought it to Puducherry. After cooking in food and feeding it to animals and then by the own family, it was ascertained that the chilly is edible. Then on experimentation by crossbreeding with pungent chillies, this new hybrid variety was developed.
Other varieties in red and orange have been developed, Srilakshmi added.
After its official launch by Chief Minister on Friday, it would be distributed to people. If the response is good, then it can be commercially produced, she said.