March 14, 2013

Oora Mirapa Kayalu

Green chillies - 500 gms (Long and thick variety)
Sour Butter Milk - 1 litre (thick)
Salt to taste
Ajwain Powder ( Vamu)- 1 tbsp


  • Take thick and long green chillies, wash and dry them.
  • Slit the green chillies with needle or safety pin.
  • Take a mixing bowl or jar, pour butter milk along with salt and ajwain powder and mix well.
  • Now put green chillies in butter milk.( green chillies must be completely covered with buttermilk).
  • Close the lid and keep aside for 3 days.
  • On 4th day, separate green chillies from butter milk and dry them directly to the sun.
  • In the evening again put them in same butter milk. Neat day again dry them in sunlight  and evening put them back in buttermilk.
  • Do it till butter milk completely absorbs and chillies are dried.
  • Once chillies are completely dry. Store them in air tight container.
  • Fry them as  side dish with rice and dal or sambar.

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