It's summer and everyone is busy making papadam, pickles and other condiments to last for a year. It is the best utilisation of heat energy which comes for free in summer.
I made these sundried chili in Singapore. I usually make them in small batches.
Majjige Menasinakayi/Sundried Chilies
Preparation
time : 30 mins Total Time Taken : 4-5 days
Makes : 25 chilies
|
Ingredients:
25 :
Green Chillies
10g : Ajwain (omam)
10g : Jeera
200ml: Sour Buttermilk
Salt
as needed
Oil for deep frying
Method :
1. Select plump green
chilies. Make a slit in the center and remove the seeds partially or
completely. If you remove seeds partially you will get spicy chili at the
end.
2. Powder Ajwain and Jeera
together. Add salt to it and mix well.
3. Stuff this
Ajwain-Jeera powder into chili. Leave them aside for 3-4hrs.
4. Add enough salt to
sour buttermilk and mix well. Dip the stuffed chili in the buttermilk. Let it
marinate in buttermilk for a day.
5. Carefully remove
these chili from buttermilk and arrange them over a plastic sheet. Dry them
in hot sun.
6. When completely
dried, fry them in hot oil and use it as a condiment.
|
Joys of summer :
1 comment:
My mothers fav
Post a Comment