MAJJIGA MIRAPAKAYALU OR SUN DRIED BUTTERMILK CHILLIS OR VOORA MIRAPAKAYALU:

Prep - 4 days , drying Time: 3 or 4days

Serves - .......

Storage - 1year

Cuisine: Andhra

Majjiga mirapakaayalu means green chillis soaked in sour buttermilk and sun dried.Once the chillis are completely dried ,their color changes to a nice beige color and they develop a withered look.Make them in bulk during the summer season and sun dry them over your terraces where the heat of the sun is the maximum and preserve in air tight containers.

Ingredients:

Fresh green chillis -1kg

Thick buttermilk – enough

salt -¼ kg or 1 cup

Bright hot sun.

1.Use the green chillis which have more spice.Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Now soak them in enough quantity of thick buttermilk,salt,green chillies added to it till they are well immersed for 2 full (nights also)days .Cover and shake them twice a day

2. Take out the green chillis from the buttermilk on the 3rd day morning and sun dry it all day by spreading them over 4-5 thick plastic sheet and put them back in the same maggiga again later in the evening at 4 to 5 p.m. Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for 2 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis 4 to 5 days till completely dry .

3. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown appears .

4.If you eat these maggiga mirapakayalu with Curd rice or pappu annam or dal rice tastes well