\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 SALLA MIRAPAKAYALU, also known as buttermilk\/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don\u2019t refer to some kind of chilies, but it\u2019s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.<\/p>\n
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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren\u2019t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.<\/p>\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.<\/p>\n
A tradition of making sun-dried vegetables<\/strong><\/h4>\n\u00a0 \u00a0\u00a0When Summer is here, then begins the tradition of making of Wadiyalu\/Papads\/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.mycurryveda.com\/wp-content\/uploads\/2021\/08\/IMG_0594-1.jpg?resize=647%2C971&ssl=1\")
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\u00a0 \u00a0 \u00a0 \u00a0They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.<\/p>\n
More avatars of these SALLA MIRAPAKAYALU \/ Buttermilk chilies<\/strong><\/h4>\n\u00a0 \u00a0 \u00a0 \u00a0These yogurt\/curd\/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names.\u00a0<\/span><\/p>\n\u00a0 \u00a0 \u00a0 \u00a0With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.mycurryveda.com\/wp-content\/uploads\/2021\/08\/IMG_0580.jpg?resize=519%2C779&ssl=1\")
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Checkout more traditional Indian recipes from my blog.<\/p>\n
Dibba rotte<\/a><\/p>\nPalli chutney<\/a><\/p>\nBebberla garelu<\/a><\/p>\nSunnundalu<\/a><\/p>\nOdappalu<\/a><\/p>\nUlava charu<\/a><\/p>\nChegodilu<\/a><\/p>\nBarada<\/a><\/p>\n\n\nSALLA MIRAPAKAYALU<\/h2>\n
A delicious crisp chili preserve marinated in sour curd for few days and sun dried to crisp. <\/span><\/p>\n\nCourse: <\/span>condiments, Papads<\/span><\/p>\nCuisine: <\/span>Telugu<\/span><\/p>\nKeyword: <\/span>Papads, Sun-dried<\/span><\/p>\n<\/div>\nAuthor: <\/span>Shravani Abhishek<\/span><\/p>\n\nIngredients<\/h3>\n\n\n- 250<\/span> gms<\/span> Green chilies<\/span> Mildly spicy ones<\/span><\/li>\n
- 2<\/span> cups<\/span> Sour curd<\/span><\/li>\n
- 4<\/span> tsp<\/span> Salt<\/span><\/li>\n
- 1<\/span> cup<\/span> Water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \n
Wash and slit the green chillies and keep it aside.<\/span><\/p>\n250 gms Green chilies<\/span><\/p>\n<\/li>\n- \n
Pour the sour curd in a wide container. Add salt, and water and whisk it.<\/span><\/p>\n2 cups Sour curd, <\/span>4 tsp Salt, <\/span>1 cup Water<\/span><\/p>\n<\/li>\n- \nNow add in slit green chilies to the buttermilk mixture. Cover the container and let it sit for 2-3 days.<\/span>Note : Just give a shake and stir once a day.<\/span><\/div>\n<\/li>\n
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On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.<\/span><\/p>\n<\/li>\n- \n
At night put back all the green chillies in the reserved buttermilk and cover them.<\/span><\/p>\n<\/li>\n- \nAnd then repeat the above two steps for next two days. <\/span>Later discard the buttermilk mixture.<\/span><\/div>\n<\/li>\n
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Later dry the chillies in the sun for 7 days.<\/span><\/p>\n<\/li>\n- \n
These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrying the SALLA MIRAPAKAYALU<\/h4>\n\n- \n
Heat oil in a pan, add the sundried salla mirapakayalu\/buttermilk chilies to the oil.<\/span><\/p>\n<\/li>\n- \n
Fry for 10 secs and place them on a paper towel.<\/span><\/p>\n<\/li>\n- \n
Serve the fried salla mirapakayalu\/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka\/tempering too.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\n- The salt in the buttermilk should be on heavy side, as that’s what helps the chilies in preservation.<\/li>\n
- You can place these buttermilk chilies in a ziploc and place it in freezer to keep them fresh for longer time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.mycurryveda.com\/wp-content\/uploads\/2021\/08\/IMG_0586.jpg?resize=704%2C1056&ssl=1\")
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If you\u2019ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda<\/a>\u00a0on Instagram\u00a0@mycurryveda<\/a>\u00a0 or on\u00a0Facebook<\/a>\u00a0.\u00a0<\/p>\n<\/p><\/div>\n
<\/p>\n
\u00a0 \u00a0 \u00a0 \u00a0They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.<\/p>\n
More avatars of these SALLA MIRAPAKAYALU \/ Buttermilk chilies<\/strong><\/h4>\n\u00a0 \u00a0 \u00a0 \u00a0These yogurt\/curd\/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names.\u00a0<\/span><\/p>\n\u00a0 \u00a0 \u00a0 \u00a0With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.<\/span><\/p>\n<\/p>\n
Checkout more traditional Indian recipes from my blog.<\/p>\n
Dibba rotte<\/a><\/p>\nPalli chutney<\/a><\/p>\nBebberla garelu<\/a><\/p>\nSunnundalu<\/a><\/p>\nOdappalu<\/a><\/p>\nUlava charu<\/a><\/p>\nChegodilu<\/a><\/p>\nBarada<\/a><\/p>\n\n\nSALLA MIRAPAKAYALU<\/h2>\n
A delicious crisp chili preserve marinated in sour curd for few days and sun dried to crisp. <\/span><\/p>\n\nCourse: <\/span>condiments, Papads<\/span><\/p>\nCuisine: <\/span>Telugu<\/span><\/p>\nKeyword: <\/span>Papads, Sun-dried<\/span><\/p>\n<\/div>\nAuthor: <\/span>Shravani Abhishek<\/span><\/p>\n\nIngredients<\/h3>\n\n\n- 250<\/span> gms<\/span> Green chilies<\/span> Mildly spicy ones<\/span><\/li>\n
- 2<\/span> cups<\/span> Sour curd<\/span><\/li>\n
- 4<\/span> tsp<\/span> Salt<\/span><\/li>\n
- 1<\/span> cup<\/span> Water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \n
Wash and slit the green chillies and keep it aside.<\/span><\/p>\n250 gms Green chilies<\/span><\/p>\n<\/li>\n- \n
Pour the sour curd in a wide container. Add salt, and water and whisk it.<\/span><\/p>\n2 cups Sour curd, <\/span>4 tsp Salt, <\/span>1 cup Water<\/span><\/p>\n<\/li>\n- \nNow add in slit green chilies to the buttermilk mixture. Cover the container and let it sit for 2-3 days.<\/span>Note : Just give a shake and stir once a day.<\/span><\/div>\n<\/li>\n
- \n
On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.<\/span><\/p>\n<\/li>\n- \n
At night put back all the green chillies in the reserved buttermilk and cover them.<\/span><\/p>\n<\/li>\n- \nAnd then repeat the above two steps for next two days. <\/span>Later discard the buttermilk mixture.<\/span><\/div>\n<\/li>\n
- \n
Later dry the chillies in the sun for 7 days.<\/span><\/p>\n<\/li>\n- \n
These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrying the SALLA MIRAPAKAYALU<\/h4>\n\n- \n
Heat oil in a pan, add the sundried salla mirapakayalu\/buttermilk chilies to the oil.<\/span><\/p>\n<\/li>\n- \n
Fry for 10 secs and place them on a paper towel.<\/span><\/p>\n<\/li>\n- \n
Serve the fried salla mirapakayalu\/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka\/tempering too.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\n- The salt in the buttermilk should be on heavy side, as that’s what helps the chilies in preservation.<\/li>\n
- You can place these buttermilk chilies in a ziploc and place it in freezer to keep them fresh for longer time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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If you\u2019ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda<\/a>\u00a0on Instagram\u00a0@mycurryveda<\/a>\u00a0 or on\u00a0Facebook<\/a>\u00a0.\u00a0<\/p>\n<\/p><\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.<\/span><\/p>\n Checkout more traditional Indian recipes from my blog.<\/p>\n Dibba rotte<\/a><\/p>\n Palli chutney<\/a><\/p>\n Bebberla garelu<\/a><\/p>\n Sunnundalu<\/a><\/p>\n Odappalu<\/a><\/p>\n Ulava charu<\/a><\/p>\n Chegodilu<\/a><\/p>\n Barada<\/a><\/p>\n A delicious crisp chili preserve marinated in sour curd for few days and sun dried to crisp. <\/span><\/p>\n Course: <\/span>condiments, Papads<\/span><\/p>\n Cuisine: <\/span>Telugu<\/span><\/p>\n Keyword: <\/span>Papads, Sun-dried<\/span><\/p>\n<\/div>\n Author: <\/span>Shravani Abhishek<\/span><\/p>\n Wash and slit the green chillies and keep it aside.<\/span><\/p>\n 250 gms Green chilies<\/span><\/p>\n<\/li>\n Pour the sour curd in a wide container. Add salt, and water and whisk it.<\/span><\/p>\n 2 cups Sour curd, <\/span>4 tsp Salt, <\/span>1 cup Water<\/span><\/p>\n<\/li>\n On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.<\/span><\/p>\n<\/li>\n At night put back all the green chillies in the reserved buttermilk and cover them.<\/span><\/p>\n<\/li>\n Later dry the chillies in the sun for 7 days.<\/span><\/p>\n<\/li>\n These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n Heat oil in a pan, add the sundried salla mirapakayalu\/buttermilk chilies to the oil.<\/span><\/p>\n<\/li>\n Fry for 10 secs and place them on a paper towel.<\/span><\/p>\n<\/li>\n Serve the fried salla mirapakayalu\/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka\/tempering too.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n If you\u2019ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda<\/a>\u00a0on Instagram\u00a0@mycurryveda<\/a>\u00a0 or on\u00a0Facebook<\/a>\u00a0.\u00a0<\/p>\n<\/p><\/div>\n<\/p>\nSALLA MIRAPAKAYALU<\/h2>\n
Ingredients<\/h3>\n
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Instructions<\/h3>\n
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Frying the SALLA MIRAPAKAYALU<\/h4>\n
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Notes<\/h3>\n
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