Majjige Menasu served with Rice & Dal
Prep Time: 5 mins
Cooking Time: -
10-20 Green Chillies
2 cups Sour Buttermilk
2-3 tsp Salt
Mix salt to the sour buttermilk in a wide pan and keep aside.
Take a toothpick and make small hole at one side of the green chillies (don’t remove the seeds and stem).
Arrange the green chillies in butter milk in such a way that they are completely immersed in them.
Keep them uncovered for minimum 3 days.
After 3-4 days, arrange them in a wide plate and sun dry.
It usually takes 2-3 days to lose all the moisture in them.
Once again immerse them in sour buttermilk for a day and again sun dry them till they lose all the moisture.
Notice the change in colour from green to silky cream with a tinge of green.
Store the preserved chillies in air tight container.
When required, deep fry them till they turn slight golden brown and serve with plain rice and dal/yogurt.
Did You Know?
The hottest chilli on Earth is Indian, claim four scientists. They say that the pepper called Naga Jolokia from the north-eastern area of Assam where it is grown has beaten the Mexican Red Savina Habanero, widely-acclaimed as the hottest.