Sandige Menasu
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.
For 20 servings
6 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Wash the green chilies thoroughly. Pat them completely dry with a clean kitchen towel. Any moisture can lead to spoilage.
- c.Using a small knife, make a vertical slit along the length of each chili, starting from just below the stalk to about half an inch from the tip. Be careful not to cut it all the way through.
- d.Keep the stalks intact as they make handling the chilies easier during stuffing and frying.
- 2
Step 2
- a.Create the Spice Marinade
- b.In a medium-sized bowl, whisk the curd until it is smooth and free of lumps.
- c.Add the salt, asafoetida, roasted fenugreek powder, mustard powder, and turmeric powder to the whisked curd.
- d.Mix everything thoroughly until you have a smooth, consistent paste. The marinade should be thick enough to coat the inside of the chilies.
- 3
Step 3
- a.Stuff the Chilies
- b.Carefully open the slit of each chili and use your fingers or a small spoon to fill it with the prepared curd mixture.
- c.Do not overstuff; a thin, even layer inside is sufficient. Scrape off any excess from the outside of the chili.
- d.Arrange the stuffed chilies in a single layer on a large tray or plate, ensuring they don't touch each other.
- 4
Step 4
- a.Sun-Dry the Chilies
- b.Place the tray of stuffed chilies in direct, strong sunlight. Cover the tray with a thin muslin cloth or a fine net to protect them from dust and insects.
- c.Let them dry during the day. In the evening, bring the tray indoors to prevent them from getting damp with dew.
- d.Repeat this process daily for 5-10 days, depending on the intensity of the sunlight. The chilies are ready when they are completely dehydrated, brittle, shrunken, and have turned a pale creamy-white color.
- 5
Step 5
- a.Store the Dried Chilies
- b.Once the chilies are perfectly crisp and dry, transfer them to a clean, dry, airtight container.
- c.Stored correctly, they will last for up to a year at room temperature.
- 6
Step 6
- a.Fry and Serve
- b.When you are ready to serve, heat oil in a small kadai or pan over medium heat.
- c.To check if the oil is ready, drop a small piece; it should sizzle and rise to the top immediately.
- d.Carefully drop 4-5 dried chilies into the hot oil. They will puff up and turn a light golden brown in just 10-15 seconds.
- e.Using a slotted spoon, quickly remove them from the oil and drain on a paper towel to absorb excess oil.
- f.Serve immediately as a crispy, spicy accompaniment to curd rice, sambar rice, or dal rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick-skinned, light green chilies that are medium-spicy (like Byadagi or Ooty chilies) for the best texture and flavor.
- 2Ensure the chilies are completely moisture-free before stuffing and storing to prevent mold and spoilage.
- 3Fry on medium heat only. High heat will burn them quickly before they can puff up and become crispy.
- 4Using slightly sour curd is key to the authentic tangy flavor of Sandige Menasu.
- 5If you live in a place without consistent strong sunlight, you can dry the chilies in an oven at its lowest temperature setting (around 60-70°C or 150°F) with the door slightly ajar for air circulation, for 8-10 hours or until completely dry.
Adapt it for your goals.
Stuffing Variation
Add 1 teaspoon of carom seeds (ajwain) or cumin powder to the curd mixture for a different aromatic flavor.
Liquid VariationLiquid Variation
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.
Chili VariationChili Variation
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.
Why this is on our healthy list.
Metabolism Booster
Green chilies contain capsaicin, a compound known to temporarily boost metabolism and aid in fat burning.
Digestive Aid
Spices like asafoetida (hing) and fenugreek are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Rich in Antioxidants
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties that helps combat oxidative stress in the body.
Frequently asked questions
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.