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Spicy green chilies stuffed with a tangy yogurt and spice mixture, then sun-dried to perfection. When fried, they turn into delightfully crispy and flavorful accompaniments, perfect with curd rice.
Prepare the Chilies
Create the Spice Marinade
Stuff the Chilies
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Spicy green chilies stuffed with a tangy yogurt and spice mixture, then sun-dried to perfection. When fried, they turn into delightfully crispy and flavorful accompaniments, perfect with curd rice.
This south_indian recipe takes 35 minutes to prepare and yields 20 servings. At 25.24 calories per serving with 0.74g of protein, it's a moderately challenging recipe perfect for side.
Sun-Dry the Chilies
Store the Dried Chilies
Fry and Serve
Add 1 teaspoon of carom seeds (ajwain) or cumin powder to the curd mixture for a different aromatic flavor.
For a thinner coating, you can use sour buttermilk instead of whisked curd. The chilies are dipped in the buttermilk mixture daily before being put out to dry.
For a milder version, use Bhavnagri or banana peppers. For an extremely hot version, use spicier local varieties, but be mindful of the heat level.
Green chilies contain capsaicin, a compound known to temporarily boost metabolism and aid in fat burning.
Spices like asafoetida (hing) and fenugreek are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties that helps combat oxidative stress in the body.
Sandige Menasu is a condiment eaten in small quantities. While the chilies and spices offer some benefits, it is deep-fried, which adds fat and calories. It's best enjoyed in moderation as part of a balanced meal.
One serving of two fried Sandige Menasu pieces contains approximately 25-35 calories, primarily from the chilies, curd, and the small amount of oil absorbed during frying.
Mold usually develops due to moisture. This can happen if the chilies were not dried properly before stuffing, if the weather was too humid with insufficient sunlight, or if they were left outside overnight and got exposed to dew.
Once completely sun-dried, they must be stored in a clean, dry, and airtight container at room temperature. This prevents them from absorbing moisture from the air and keeps them fresh for up to a year.
The best chilies are those with thick skin, a light green color, and a medium spice level. Varieties like Byadagi, Ooty chilies, or even milder ones like banana peppers work well as they hold the stuffing and become perfectly crispy when fried.