Buttermilk Chilies
To be frank, me and mom were so hurried with this recipe that I want to update this with better pictures in the future. But for now the pictures I have now will have to do. Buttermilk Chilies or Oorudu Mirapakayalu are a famous side with pappus (dals) in Andhra. For as long as I can remember if there’s an aakukoora pappu (Green leaves dal – like spinach, malabar spinach or amaranth) mom definitely made these on the side. It was a must, but as we grew older we didn’t have time to notice if mom has time to fry them or if they were even in the house. After I came to the US I realized how much I missed mom’s cooking – much more than I cared to admit. That’s when I realized that what made her cooking special was the way she presented the food towards us. When I remember those childhood days when I just fought with mom that I didn’t want a certain kind of dal in my lunch box I feel so silly and GUILTY! I mean if Arlo had a fit over what I was giving him, I would be absolutely mad, but mom dealt with such love. She gave us promises for something better in next days lunch box.
So this time I promised myself that I will eat and appreciate mom more. I don’t know if I did it or not, but I think I did. I don’t know where my mom gets the patience from – I wish to visit that place one day and gain tons of it. So when I told her I need the recipe for the buttermilk chilies. She jumped at the opportunity and said sure. Both of us went to santa (pop up farmer’s market) and got a small bunch just so that I could take pictures and have the recipe down somewhere. She doesn’t understand why I need the recipe of the chilies since she always sends them to me. I can’t get the chilies here anyway – I could try the recipe with Jalapeno peppers instead of the peppers that mom used, but I doubt the taste will be the same. If anyone did try this please let me know how it did turn out, I’m very curious. I am thinking to ask my friend S if I can borrow her backyard for a summer day and try my hand at various summer recipes just to see how they fare in the US sun. This recipe isn’t very hard, but it does take a lot of patience and really hot sun.
Ingredients
Chilies – 1/2 kg
Yogurt – 2 cups
Salt – As needed
Turmeric – 1/2 teaspoon
Oil – For Frying
How To Make
Step 1: Wash the chilies, without removing their stalks keep them aside.
Step 2: Now take a small pin and slit the chilies lengthwise (For this step it’s advised to wear gloves if necessary). Repeat for every chili and keep it aside.
Step 3: Wish the yogurt without any lumps. Add water to make buttermilk. The consistency needn’t be too watery. Add about 1 cup or 1 and a half cups of water to the yogurt.
Step 4: Add the buttermilk to the chilies. Give them a quick mix.
Step 5: Now add the turmeric and the salt. Mix it well, close with a lid and keep aside for three days.
Turmeric 
Salt
Step 6: On the Third day, mix it well once again, squeeze the buttermilk out of the chilies (gloves can be used), and place them on a plastic sheet. Repeat until all the chilies are on the sheet.
Step 7: Place this sheet in the sun, separate the chilies so that they are all in the sunand until the chilies are semi dried. At the end of the day add them back to the buttermilk.
Step 8: The next morning, squeeze the buttermilk out of the chilies again, place them on the sheet and then the sun.
After first sun dry 
Add them back to the buttermilk
Step 9: Repeat the process until you are out of buttermilk.
Step 10: Once the buttermilk has been absorbed by the chilies, place them until the chilies are crisp and dried.
Step 11: Once dried store them in an air-tight jar for up to a year.
Step 12: In a small pan add sufficient oil for deep fry. Once hot, add the dried chilies and fry them until they are golden brown. Remove them and serve with a side of any dal.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Passive Time | 3 days |
| Servings |
year
|
- 1/2 kg Green Chilies These aren't the regular green chilies but kind of look like serrano peppers
- 2 cups Yogurt with 1 cup of water
- 1 tablespoon Salt
- 1/2 teaspoon Turmeric
- 1/2 cup Oil Just enough for frying
Ingredients
|
|
- Wash the chilies, without removing their stalks keep them aside.
- Now take a small pin and slit the chilies lengthwise (For this step it's advised to wear gloves if necessary). Repeat for every chili and keep it aside.
- Wish the yogurt without any lumps. Add water to make buttermilk. The consistency needn't be too watery. Add about 1 cup or 1 and a half cups of water to the yogurt.
- Add the buttermilk to the chilies. Give them a quick mix.
- Now add the turmeric and the salt. Mix it well, close with a lid and keep aside for three days.
- On the Third day, mix it well once again, squeeze the buttermilk out of the chilies (gloves can be used), and place them on a plastic sheet. Repeat until all the chilies are on the sheet.
- Place this sheet in the sun, separate the chilies so that they are all in the sunand until the chilies are semi dried. At the end of the day add them back to the buttermilk.
- The next morning, squeeze the buttermilk out of the chilies again, place them on the sheet and then the sun.
- Repeat the process until you are out of buttermilk.
- Once the buttermilk has been absorbed by the chilies, place them until the chilies are crisp and dried.
- Once dried store them in an air-tight jar for up to a year.
- In a small pan add sufficient oil for deep fry. Once hot, add the dried chilies and fry them until they are golden brown. Remove them and serve with a side of any dal.
Tips:
- The buttermilk shouldn't be too runny or else it will take forever for the buttermilk to be absorbed by the chilies.
- The chilies aren't too spicy but the flavor is enhanced when sundried.
- Sundry it as much as possible for maximum crispiness.
Po
