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Crispy, sun-dried green chilies marinated in tangy yogurt and spices. This classic Andhra condiment is fried to perfection and adds a delightful crunch and spicy kick to any South Indian meal, especially with rice and dal.
Prepare the Chilies
Create the Marinade
Marinate and Sun-Dry
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Crispy, sun-dried green chilies marinated in tangy yogurt and spices. This classic Andhra condiment is fried to perfection and adds a delightful crunch and spicy kick to any South Indian meal, especially with rice and dal.
This andhra recipe takes 25 minutes to prepare and yields 8 servings. At 62.03 calories per serving with 1.81g of protein, it's a moderately challenging recipe perfect for side.
Store the Dried Chilies
Fry and Serve
Add 1 teaspoon of ajwain (carom seeds) or a pinch of asafoetida (hing) to the yogurt marinade for a different aromatic profile.
If you don't have access to strong sunlight, you can use a food dehydrator set to a low temperature (around 135°F or 57°C) or an oven on its lowest setting with the door slightly ajar until the chilies are completely dry.
Experiment with different types of chilies. For a milder version, use deseeded jalapeños. For a fiery kick, use thinner, spicier varieties, but be aware they will dry faster.
The use of curd and the fermentation process can introduce beneficial bacteria (probiotics) that are good for gut health and digestion.
Green chilies are a great source of capsaicin, a compound known to have anti-inflammatory properties and the ability to slightly boost metabolism.
Spices like fenugreek seeds, often used in the marinade, are traditionally known to aid digestion and soothe the stomach.
A serving of 5 fried Oora Mirapakaya contains approximately 60-75 calories, primarily from the absorbed oil during frying and the curd marinade.
Oora Mirapakaya should be consumed in moderation. While the fermentation process provides some probiotics and chilies contain metabolism-boosting capsaicin, they are also high in sodium and are deep-fried. They are best enjoyed as a condiment rather than a main side dish.
Thick-fleshed, moderately spicy green chilies are ideal. In South India, a variety called 'bajji mirchi' is commonly used. Avoid very thin-skinned chilies as they can disintegrate during the process.
You can use a food dehydrator or your oven on the lowest temperature setting (with the fan on, if possible, and the door slightly ajar) to dry the chilies. The process will be much faster, so check on them frequently.
When properly dried and stored in a completely airtight container in a cool, dark place, they can last for over 6 months to a year.
Mold growth is almost always due to moisture. This can happen if the chilies were not dried completely before storing, if the storage container was not airtight, or if any moisture was introduced during the process.
They are a classic accompaniment to South Indian meals. They pair exceptionally well with 'Majjiga Annam' (curd rice), 'Pappu Annam' (dal and rice), and Sambar rice, adding a spicy, crunchy texture.