Go Back
Sun Dried Curd Chillies Recipe | Majjiga Mirapakaayalu
Prep Time
15 mins
Cook Time
1 min
Sun Dry time
3 d
Total Time
3 d 16 mins
 

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.

Course: Condiment
Cuisine: Indian
Keyword: Majjiga Mirapakaayalu, Sun Dried Curd Chillies Recipe
Servings: 1 Medium Jar
Author: Uppada Lakshmi
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
  1. To infuse flavour to this recipe, we do not add extra spices except thymol seeds.
  2. We crush thymol seeds and add them to buttermilk to release its flavour.
  3. Choosing the right chillies matter in deciding the amount of spiciness we need after deep-fried.
  4. Let’s start our recipe, add crushed thymol seeds, turmeric powder and crystal salt in a container.
  5. Add curd in the container and put in little water and whip to get thick buttermilk.
  6. 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.
  7. Based on the spiciness we like to have in our recipe, we deseed quantity of them. Slit green chillies and remove seeds.
  8. Put them in buttermilk and soak for 2 days by gently mixing them so that no fungus is formed.
  9. Gently mix marinated chillies and put them over polythene sheets.
  10. Sundry the whole day and in the evening put them again in buttermilk and soak overnight.
  11. 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.
  12. Store Sun Dried Curd Chillies in an airtight container and fry them in oil when needed.
  13. 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