Curd Chilies | Buttermilk Chilli Recipe |Takka Mirsang | Chilli Sendige |Dahi Mirchi |Majjige menasu

Curd Chilies | Buttermilk Chilli Recipe |Takka Mirsang | Chilli Sendige |Dahi Mirchi |Majjige Menasu
Curd chillies/ buttermilk chillies/takka mirsang made by fresh green chillies, curd/buttermilk and salt. Traditionally Gokarana chilies are used but you can use any green chilies that are plump and less spicy.
Full written recipe: https://theyummydelights.com/curd-chillies-takka-mirsang/

Green chillies are pricked and soaked in sour curd/butter milk mixture and sun-dried for a week. The green chilies absorb all the delicious flavors from curd mixture and the spiciness of chilies are reduced. Then these crisp curd chilies are fried in oil and served with curd-rice, rice & curry, or pulao as a side dish.

You can store these sun-dried curd chilies in an airtight container. It stays good for a year. Make sure to sun-dry curd chilies occasionally for a long shelf life.

Ingredients
• 1 kg 250 grams Gokarna Chilies or Use any plump green chilies with mild heat.
• 1 litre sour curd (Do not use fresh curd for this recipe)
• 3 tsp salt
• 1/2 tsp methi powder (fenugreek powder)

#curdchilies #takkamirsang #dahichilies #sundriedchilies

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