Sun Dried Curd Chillies Recipe | Majjiga Mirapakaayalu
Sun Dried Curd Chillies Recipe is one of the low spice condiments which are marinated in curd and sun-dried till chillies absorb curd and turn low spice.
Majjiga Mirapakaayalu is South Indian famous summer recipes which are sun dried and stored for a later period throughout the year. They taste great when accompanied with curd rice or with dal recipes.
As this recipe is not made in a day one has to show patience. Based on the sunlight drying chillies varies, during hot summer it may dry in two or three days.
In our village, we have desi cows and when we remove butter from curd, my grandma used to soak chillies in leftover buttermilk. As the consistency of buttermilk is thin drying time was 4-5 days, in our case we have used thick consistency to reduce drying time.
Tips to make a perfect Sun Dried Curd Chillies Recipe:
- While choosing green chillies there are many variants in the market, regular chillies are spicier than vada chillies.
- We can even choose regular chillies but they taste spicy even after soaking in curd and deep fried.
- If using regular chillies de-seed to reduce its spiciness.
- During the summer season, it takes 3-4 days to dry and absorb the whole curd.
- To enhance the flavour of this recipe, use full cream milk to make curd.
- Make sure that the buttermilk does not turn loose as it takes time to dry and soaking for more than 4 days may ruin the flavour of this recipe.
- Majjiga Mirapakaayalu fry faster so fry on low flame, they taste good only when they have a golden brown colour.
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Sun Dried Curd Chillies Recipe | Majjiga Mirapakaayalu
Sun Dried Curd Chillies Recipe is one of the low spice condiments which are marinated in curd and sun-dried till chillies absorb curd and turn low spice.
Ingredients
- Green Chillies – 500 gms.
- Thymol seeds – 3 tbsp.
- Curd – 500 gms.
- Water – little quantity
- Turmeric powder – ½ tbsp.
- Crystal salt – 3 tbsp.
- Oil – to deep fry.
Instructions
- To infuse flavour to this recipe, we do not add extra spices except thymol seeds.
- We crush thymol seeds and add them to buttermilk to release its flavour.
- Choosing the right chillies matter in deciding the amount of spiciness we need after deep-fried.
- Let’s start our recipe, add crushed thymol seeds, turmeric powder and crystal salt in a container.
- Add curd in the container and put in little water and whip to get thick buttermilk.
- Let’s prepare green chillies, in our recipe we have used low spice chillies as our children like to have less spice sun dried curd chillies recipe.
- Based on the spiciness we like to have in our recipe, we deseed quantity of them. Slit green chillies and remove seeds.
- Put them in buttermilk and soak for 2 days by gently mixing them so that no fungus is formed.
- Gently mix marinated chillies and put them over polythene sheets.
- Sundry the whole day and in the evening put them again in buttermilk and soak overnight.
- Similarly put over polythene sheet and dry them for 2-6 days based on the sunlight and dry them till they turn dry and crisp.
- Store Sun Dried Curd Chillies in an airtight container and fry them in oil when needed.
- To check their flavour, let me deep fry Majjiga Mirapakaayalu in little oil and remove from oil immediately when they fry to golden brown colour.
Recipe Video
How to make Sun Dried Curd Chillies Recipe:
1. Add 3 tbsp. thymol seeds in a grinder and crush to soft powder.
2. Put the above powder in a plastic bowl where we store dried chillies. Add curd, turmeric powder and crystal salt.
3. Whip to make curd as soft cream and add adequate water so that all chillies can be soaked.
4. Slit chillies using a knife/toothpick or a needle and remove seeds based on the variant of chilly you want to make this recipe.
5. Put slit green chillies into buttermilk and mix so that all are dipped and soaked well.
6. Place the lid and let chillies marinate for two days. For every 12 hours gently mix buttermilk so that fungus is not formed on the top layer.
7. After two days before drying mix once and place them over a polythene sheet so that green chillies along with buttermilk get dried up.
8. Based on the season drying time depends, at the evening put semi-dried chillies back into the buttermilk and continue this process till the whole buttermilk is exhausted.
9. When Sun Dried Curd Chillies are ready, one can experience crispy texture. At this point, we can store them in an airtight container or a sealed polythene wrapper.
10. Heat oil in a pan and deep fry Sun Dried Curd Chillies till they turn golden brown.
