Mor Milagai / Sun Dried Chillies / Majjiga(Oorina,Uppu) Mirapakaaya / Majjige(Uppu) Menasu / Dahi Mirchi / Green chillies soaked in Butter milk and sun dried.

Next in the series of my preserves and powders comes this Sun dried chillies- green chillies soaked in buttermilk and sun dried. This is a hot favourite among many and a great accompaniment with rice for lunch served with any curry and veggie and few fried chillies. Preparation is done in summer and stored for over a year.

Since few days could not login to blogger, that is the reason of not posting anything new and commenting in any blogs. As well some content in the post too disappeared and also most of the comments in the last post went missing.

Now moving on to the recipe:-

Option 1:-

Green Chillies - Around 30
Thick Sour Buttermilk - 3 cups(or just enough for fully immersing all the chillies)
Salt - 1 tbsp

Option 2:-

Green Chillies- Around 30
Thick Butter Milk - around 3 cups
salt - 1 tbsp
Asafoetida/ Inguva/ Perungayam- 1 tsp
Fenugreek Seeds/Methi/Menthya/Vendhayam - 3/4 tbsp

Option 3:-

Recently one of my told me about this way of making sun dried chillies which needs just salt and water and no curd or yogurt/Thayir.

Green Chillies - as required
Water to immerse fully
Salt - as required (usually a bit salty)

You can use thin and long chillies, thin and short chillies, short and fat chillies. Each chillies have their own taste and the best part are their stems. So do not discard their stem throughout the process as well as frying. Just hold the stem after frying and enjoy eating the whole and then in the end the stem part. You will just love it.

Wash and pat dry the chillies. Using a knife make a small/medium slit in each chillie.( This is done for the butter milk to enter inside while soaking). Mix the chillies in the buttermilk milk and soak in the open bowl for 3 - 4 days. Each day just give a toss with a spoon or fork to turn and mix well. After the fourth day remove the chillies and spread in a wide plate. Carefully spread so each chillies are little distant apart and dry in sunlight for another 3- 4 days until all the moisture has left. During the day keep under direct sun and in the night get it indoors and keep them back under sun the next day morning. The color also would have changed to brown by this time.

Option 1:-

Just mix butter milk and salt and dip the chillies.

Option 2: -
Dry roast methi seeds till nice brown. Cool and powder. Mix with salt, butter milk and asafoetida powder and dip the slit green chillies.

option 3:-

Wash and take green chillies in a deep vessel. Add water and salt and boil for 8 - 10 minutes. There is no need to slit. The chillies stay intact the boiling salt water will enter when it is being boiled. Remove and dry under hot sun for 3 - 4 days.

To Use:- Heat oil and add few at a time and deep fry till nice brown. See that the oil is not too hot so the color does not change quickly and also burn. The result in taste salty, soury, spicy and crispy/crunchy fried chillies.

This can also be fried, crushed and added in curd rice.



Banana Stem Butter Milk Drink:-

Healthy drink and also best for summer to cool your body.

Banana(Plantain) Stem - Vaazha Thandu, Arati Davva, Bale dhindu, Kele ki tana

Butter Milk- Mor, Majjiga, Majjige, chaas

Banana stem is very rich in fiber and also helps in reducing weight .It can be eaten raw or cooked. It also helps to prevent and treat kidney stones . Also it completely cools the body and is highly recommended in tropical countries.
The combination of these two super coolers definitely cools our body completely and best to take in summer to beat the heat and cool.

Banana stem juice combined with buttermilk and when had in empty stomach helps in weight reduction.

Banana Stem - 1 cup (chopped roughly)
Yogurt/Curd/Dahi/Thayir/Perugu/Mosaru - 1/2 cup
Water - 1/2 cup
Ginger - 1/2 inch piece
Green chillie - 1 small or half
Cumin Seeds/Jeera - 10 by count
Salt - 1 - 2 pinch

Blend/Grind all ingredients in a mixer and strain with a muslin cloth or strainer. Drink fresh or serve chill.

Note instead of grinding cumin seeds can add few pinch of roasted cumin powder.



Chintha Chiguru / Tender Tamarind Leaves Powder/Podi.

Continuing with posting my powders/podi recipes with a very tasty and soury/tangy podi. Goes well with rice and or idli/dosas. Love what my mom makes with these leaves. Have already posted 2 rice dishes with Chintha Chiguru( Tender Tamarind Leaves) Rice Here and Here.

You can collect these tender tamarind leaves during this season or when available and then wash - dry them and use it later to make this podi/powder as well the rice dishes. This is how they make it at my home. You can adjust the addition of leaves according to the tanginess needed that is add more or less as per your requirement or families taste.

Red Chillies - 10(as spice needed)
Curry Leaves - 1 bunch
Asafoetida - 1/4 tsp(powder)
Channa Dhal - 1/4 Cup
Urad Dhal - 1 cup
Garlic - 10 flakes
Tender Tamarind Leaves - 1 cup(Cleaned)
Oil - 1/2 tsp
Salt as needed

Collect the leaves and remove them from the stem. Wash and pat dry.

Dry roast tamarind leaves, channa dhal and Urad dhal seperately till nice brown. Cool completely.

Heat oil in the same spoon and roast red chillies, garlic flakes,curry leaves and asafoetida. Remove and cool.

First remove the fried garlic and keep aside. Next add all the other ingredients and run the mixie/mixer/blender and powder first as fine as possible and once done add garlic and turn on the mixer for few more seconds.



Green Moong Puffed Balls/ Pacha Payiru Kuzhi Paniyaram - Gunta Punugulu - Paddu

Few days back I started with posting some vadagam and powders recipes. Today had scheduled to post one powder/podi recipe and all of a sudden changed my mind and am posting this delicious and healthy breakfast or snack item can be had even for dinner. Making the batter and some preparations for it is very simple and main thing it can be made instant other than time needed for soaking. The method for making is same as making batter for pesarattu( Green Moong dosa). Only difference is this is poured in paniyaram pans and cooked.

Green Whole Moong - 1 cup
Raw rice - 2 - 3 tbsp
Green Chillie - 2 or 3(or as spice needed)
Ginger - 1/2 - 3/4 inch piece
Cumin seeds - 1 tsp
Salt as needed
Onion - 1 medium( 1/2 chopped roughly and half chopped fine)

For tempering:-
Oil - 1 - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - 2 or 3 sprnkles
Curry leaves - few
And the half chopped fine onions

wash and soak moong and rice together for 4 - 5 hours. Next grind to a smooth paste with cumin seeds, green chillies, ginger , half of the roughly chopped onions and salt. See that it is ground fine and batter should be of pouring consistency and not running.

Heat oil for tempering in a small pan and add mustard seeds, urad dhal, curry leaves, asafoetida. Wait till it pops and add finely chopped onions( Adding onions here is optional). Fry till nice brown and pour this on the batter. Mix well and keep it ready.

Heat the paniyaram pan and pour few drops of oil in each hole. Next pour some batter in each hole and wait for it to cook. Use a wooden spoon or a stick( I used a bamboo stick that we use for making kababs). Slowly turn side and cook till done. Remove and serve with your favourite chutney( Preferably coconut` or kara chutney or tomato chutney).

Sending this to Srivalli's Breakfast Mela.



Sago/Sabudhana/ Javvarasi/ Sabbakki - Vadagam/Vadams/Vadiyalu/Sandige/Fryums

Among all the vadagams love this vadagams made with sago Pearls. They just melt in your mouth once they are fried and even the taste is too good.

Recipe as given by my mother that she makes every summer for us at home. She makes few varieties of this vadagam. One is paper thin and crystal clear, the other where the whole granules are still intact and formed as round disk, but this once is the most common and for us to get it here is very easy as the paper thin ones tend to break while handling/packing

Javvarasi/Sago Pearls - 1 KG
Green Chillies - 200 Gms(Grind to paste)
Cumin Seeds - 3 - 4 tbsp
Asafoetida - 1 tbsp
Salt as needed

Wash the Javvarasi/Sago Pearls in water once or twice very carefully and add enough water to soak them overnight. Add water till the sago pearls and immersed fully and little above them. Next Day morning bring around 3 litres of water in a heavy pan/kadai/vessl and allow it to boil. Once boiled remove 1 litre of water and keep aside. Next add the sago pearls/ Javvarasi and cook till they soft and almost completely melts in the water. If the batter/mix gets thickened very much, then add the saved water as needed and cook till done. The batter/mix should be of a pouring consistency in spoon not very thick nor very thin.Can do thin as they come out paper thin vadagams. But handling and packing is difficult so she makes this way. Switch off flame and add the green chilli paste, cumin seeds, Asafoetida/Hing and salt and mix well and evenly.

Cool completely and spread a plastic sheet( thick variety) on a open place on a terrace preferably. This is best when prepared in a plastic sheet, as cloth makes them stick and very difficult to remove once dried. Next start taking some mix and poruing with a spoon. Repeat until done. If the batter becomes too thick in the middle of pouring, then can add some saved hot water or additional hot water and mix as needed and complete until. Dry under hot sun completely. Check in the evening, if completely dry then peel and remove carefully and again next day dry for one or two days more by spreading in a cloth or mat. Store and fry as and when needed.



Sambar(Sambhar) Powder/Podi

Sambar is a very commom dish prepared in South India. Is a great accompaniment with many dishes like Idli, Dosa, Pongal, Vada and Rice. This is prepared almost everyweek and we always prefer home made powder for making this. The making of powder differs from one person to other and here I am posting the recipe that my mom makes at home. Love her and always prefer her powder that she makes it and sends for us. This recipe is direct from her.

Red Chillies - 1/4 KG ( 250 Gms)
Coriander/Dhaniya Seeds - 1/2 KG(500 Gms)
Cumin Seeds/ Jeera - 1 cup
Black Pepper/ Milagu - 1 cup
Fenugreek/ Methi/ Vendhayam Seeds - 1/4 cup
Toor Dhal - 1 cup
Channa Dhal - 1 cup
Mustard Seeds - 1/4 cup
Boiled Rice - 1/4 cup
Turmeric/Manjal pieces - 50 Gms
Asafoetida/Hing/Perungayam/Inguva- 1 pack( 50 Gms)
Curry Leaves - 2 Bunch( Around 1 cup)

(Can use Guntur red chillies - 200 gms( for they are spicy/pungent taste) and Byadige Red Chillies - 50 Gms( for their nice bright red color).
My mom uses some rice for making this powder. Can always use or skip adding this.

Heat one or two tbsp of oil and add some crushed Asafoetida blocks and fry for seconds in low flame.

Keep aside and in the same oil add curry leaves and fry till they turn crisp. Remove and cool.

Sun dry all the remaining items separately or together by spreading in a cloth or big plate on direct sun for 3 - 4 hours. Collect everything and on the same day powder these ingredients in a mill. Once milled spread the powder to cool completely and store in a air tight container for later use.

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