Comments on: Majjiga Mirapa (Dahi Mirchi, Yogurt Chillies)

by: Uma Prabhakar

Sun, 01 Nov 2009 19:10:06 +0000

*oops sorry for the typos

by: Uma Prabhakar

Sun, 01 Nov 2009 19:05:40 +0000

Hi! I adore these deep fried green chillies, my granmother used to make them in Bangalore. Quick question though, I live on Long Island and it is usually very cold here 9 months out of the year:-( Can these chillies be DEHYDRATED in a low temperature oven? Same principleI do believe? I am dying to make these but it is so cold here:-( Thanks so much and your photo’s are great!

by: Yashwini

Fri, 23 May 2008 23:56:38 +0000

Hi Indira, nice recipe. My mom used to make and we used to enjoy back in india but still never knew the process. Thanks for showing so clearly. Eventhough I do not have patience, by seeing your display, I feel like trying. Thank you for sharing.

by: Mor koozhu - Buttermilk and rice tempered heartily with mustard, sundried chillies and lentils | A Reluctant Chef

Fri, 02 May 2008 19:38:54 +0000

[…] Mor koozhu or Mor kali always reminds me of my dad’s grandmom (Periamma paati as we called her). I had the good fortune to have heard tons of mythological stories from her, have my hair braided with flowers and in general get to know the grandmom who gave me my grandmom. In her last years when she would often visit us, she would ask my mom to make this for her. She loved the sour taste of the buttermilk and the crunchy seasoning that also included mor milagai fried in oil. Savory, not definitely health food but a cup of which has the uncanny ability to transport me to the agraharams of yore. […]

by: kriti

Sat, 23 Feb 2008 09:47:41 +0000

thax i really needed da recipe 4 my food project.n 4 sure il enjoy eatng them later.

by: araku

Sat, 26 Jan 2008 23:47:33 +0000

Fantastic Recipe!

by: Sushma Gaikwad

Thu, 20 Dec 2007 17:29:12 +0000

Try adding some Aamchur (dry mango powder), powder of few fenugreek seeds (1/4 teaspoon), jeera & dhaniya powder (1/2 tbs each) to the yogurt.

This is will enhance the taste of yogurt chillies. This is the way I have been taught to prepare, by my grant parents.

Hope u will try this & enjoy the chillies & also let me have the results.

by: archna

Thu, 20 Sep 2007 22:55:59 +0000

hi indira,
Thanks for this chilli recipe, never tried. sounds yuumm, gona try this for sure
thanks
arru

by: Sk.

Tue, 20 Mar 2007 01:31:52 +0000

hi indira…

how can u make this wen u live in a cold country, canada.. and even wen its summer, u cant let it dry this in balcony… i guess u r from states.. and i dont know how u manage 2 do this in home itself… pls give me some tips… can i use oven or ny other thing for sun dry… ? thanx in advance

by: anu

Fri, 09 Mar 2007 19:34:23 +0000

hey i luv to make majjiga mirapa but i have a doubt shld i soak te mirchi in dahi and put the whole thing outside for four days without refrigiration….if yes then wont it smell bad….

thanx

Indira replies:
We add salt to yogurt. Salt plus acid in yogurt and chillies act as anti bacterial and inhibits harmful growth- both bacterial and fungal. This is a centuries old traditional and natural method practiced for preserving the chillies with the help of powerful sun rays.
Hope this helps. If you do try this recipe, please let me know how the end result turns out. Thanks Anu.