OORA MIRAPAKAYA/MAJIGA MIRAPAKAYA/SUN -DRIED CHILLIS 2021/Masthani’s kitchen
HOME MADE OORA MIRAPAKAYA/ MAJIGA MIRAPAKAYA/SUN- DRIED CHILLIS (step –by-step photos) 2021/Masthani’s kitchen:
Hello friends!
Namstheš
Welcome back to all my readers I hope all are felling well , please this is my humble request take care yourself wear mask over the mouth and neck ,sanitize and stay home and safe. oora mirapakaya is a traditional side dish in India In this blog I want to share this recipe with detailed step-by step photos easy to understand and make it with the help of only 3 ingredients.
 |
| OORA MIRAPAKAYA |
The name itself can be derived as oora means soaked in curd and mirapakaya means green chills. oora mirapakaya is mostly seen in Andhra state in India, is prepared during festivals, marriage functions, any occasions in home. oora mirapakaya is also called as homemade spicy side dish with the help of curd ,red chills, salt only.
These recipe can be serve with the best combination of dal rice, curd rice, pickle rice,sambar, rasam.
 |
| MAJIGA MIRAPAKAYA |
“let imagine guys the plate with full of hot rice mixing with dal ,ghee and mango pickle stuffing like oora mirapakaya wow that taste definitely remains you KNOCKING THE PRICE”.
 |
| SUN DRIED CHILLIS |
TABLE OF CONTENTš:
- BENEFITS OF OORA MIRAPAKAYA
- DIFFERENT LANGUAGES SPELL ABOUT MIRAPAKAYA
- DERVIED STEPS
- PROCEDURE
- BEST FOR MORE RESULTS
BENEFITS OF OORA MIRAPAKAYA:
Who are looking for weight loss Green chill helps to reduce the calories and speed up the metabolism to reduce the weight loss.
Green chill helps to reduce the heart problems.
It helps to boost the immunity system for strong anti-oxidants.
They have a rich in vitamin A, C good for eyes and skin.
It helps to prevent the cancer soluble.
DIFFERENT LANGUAGES SPELL ABOUT OORA MIRAPAKAYA:
Oora mirapakaya-telugu
Pickled chill-english
Mukhlal falful harun-arabic
Urukay milkat-tamil
Athanum maracum-gujarati
Masaaledaar mirch-hindi
Uppinakayi menasinakayi-kannada
Accaritta mulak-malayalam
Lonaci miraci-marathi
Acara khorsani-nepali
LOOK ABOUT INGRENDITS:
1kg Red chill
1kg yogurt
250 gram Rock salt
cooking oil
DERVIED STEPS:
Step 1: Take a fresh big size green chill clean them with the fresh running water.
 |
| Green chills |
Step 2: Take a knife or side pin slightly cut the half in middle as shown in below figure then the soaked curd is goes inner of chill.
|
|
Step 3: we can choose sour or fresh yogurt as per your choice Here I choose Sour curd is better because it will help to less the soaking time and some water to beat the curd .
 |
| Sour buttermilk |
Step 4: Add chills in buttermilk and rock salt as per taste for 1 kg chill we need 250 grams of salt. we can choose rock salt or regular salt as per wish.
 |
| soaked completely |
Step 5: Place them in a plastic containers green chill must be soaked completely in butter milk fermenting time must be up to 3 days close the lid.
 |
| plastic containers |
Step 6: It’s time for sun –dried take cloth or cling wrap take out green chill from butter milk dry it for two days until chill must completely sun dried. Again impressed on butter milk for whole night next same process must continue.
 |
| sun –dried |
Step 7: Now the heat the oil in pan add dried chills maintain medium-low flame only
 |
| heat the oil |
Step 8: Serve them in a plate enjoy the side dish with curd rice, dal rice, sambar,rasam.
 |
| OORA MIRAPAKAYA |
REQUIRED TIME:
Prep time | 10 min |
Cooking time | 5 min |
Soaking time | 3 days |
Sun-dried time | 2 days |
Total time | 5 days 15 min |
cuisine | Indian |
Makes | 4 servings |
type | easy |
PROCEDURE:
Red chill Preparation:
Take a fresh big size green chill clean them with the fresh running water. Take a knife cut the half in middle as shown in below figure then the soaked curd is goes inner of chill.
Soaking:
Add chills in buttermilk and rock salt as per taste for 1 kg chill we need 250 grams of salt. we can choose rock salt or regular salt as per wish. Place them in a plastic containers green chill must be soaked completely in butter milk fermenting time must be up to 3 days close the lid.
Sun-dried:
It’s time for sun –dried take cloth or cling wrap take out green chill from butter milk dry it for two days until chill must completely sun dried. Again impressed on butter milk for whole night next same process must continue.
Cooking:
Now the heat the oil in pan add dried chills maintain medium-low flame only and serve them in a plate enjoy the side dish with curd rice, dal rice, sambar, rasam.
BEST FOR MORE RESULTS:
It’s better to take a fresh long and fat green chills to get more taste.
Maintain low flame only while cooking mirapakaya.
While cutting the slightly line on middle of chill it helps to sour curd goes inner of green chill to get taste.
Soaking time must be 2-3 days.
Don’t use any metal or steel containers only use plastic bottle cover the lid air –tightly.
Sun-dry must be up to 2 days after completion one day again soak them in buttermilk for whole night and next day same process.
NUTRITION FACTS (ESTIMATION ONLY):
(4 servings per container ,Serving size (1g) ,Calories -35, total fat-0g, saturated fat-0g, transfat-0g, sodium -5 mg, total carbohydrates-0g, fiber-31g, sugar-3g, proteins -2g)
Please don’t forget to share this article in social networking sites and also follow my social networking sites like
Thank you for visiting my blog and spending your valuable time
Comments
Post a Comment