UPPU MIRAPAKAI...

andhra's famous seasonal home made recipe... uppu mirapakai...

INGREDIENTS:

GREEN CHILI’S	1 KG
CURD (SOUR)	500 ML
SALT	200 GRAMS

METHOD:

 Ø  Wash the chili’s cleanly and dry them completely. Now slit all the chili’s as shown in the pic below and take them into a huge vessel. (better to store it in a plastic container than in a steel one).

 Ø  Now beat the curd and add salt and curd , to the chili's and mix it thoroughly with the chili’s and soak it overnight. Next morning transfer the chili’s (leaving the curd in the vessel) into a wide plate or tray and dry it in hot sun for the whole day.

 Ø  Put back the chili’s into the left over curd and soak it overnight and dry it in the hot sun next morning. Continue this procedure until the chili’s observe the whole curd. (this will take 3 – 4 days).

 Ø  Once the chili observe the whole curd, dry them in hot sun continuously for 3 days or until they turn dry and crispy and store them in an air tight container.

 Ø  Heat oil in a pan and fry them till dark brown and serve them.

Can be served with curd rice, lemon rice, sambar, pappu, etc.,

SUGGESTIONS:

 ü  Can be stored for 6 months – 9 months in an air tight container.

 ü  Make sure that you transfer the chili’s immediately into an air tight container once they are completely dried so that they stay crisp and fresh.

 ü  Fry them only when required, do not store them for long after frying them in oil.