Archive for the ‘Sukkeilele Miriasaang’ Category

Sukkeileli Miryasaang(Green Chillies-Dried)

Green chillies can be seasoned, dried and stored. On deep frying, it goes well with curd rice, pej, etc.


green chillies-200gms,

tamarind-1 lemon size,

hing powder-1/2tsp,



Soak the tamarind in 3 cups of water for an hour.

Squeeze and  filter the tamarind water. Add salt and hing and mix well.

Wash the chillies in water, prick them with a needle to make small holes to enable absorbtion of tamarind solution and put them in the tamarind solution.

Mix well and keep it overnight.

Next morning, remove the chillies and spread them on a plastic sheet and dry in the sun for the whole day.

In the evening, put the dried chillies again in the already prepared tamarind solution  and leave it overnight.

Remove the chillies, next day morning and again dry it in the sun, the whole day.

Repeat this process, till all the tamarind solution is completely absorbed by the chillies.

On completing the above process, dry the chillies, until they are fully done.

After fully dried, store them in an airtight container.

It can be deep fried and used as and when required, along with ordinary meal, in place of papad, curd rice, pej, etc.

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