Oora Mirapakaya with Chintakaya | Sun Dried Chilies with Raw Tamarind
2021-03-30- Cuisine: Indian
- Course: Side Dish
- Skill Level: Intermediate
-
Add to favorites
- Prep Time: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
-
Calories
212g -
Carbohydrates
0g -
Fat
12g -
Protein
15g -
Serving Size
100g
Oora mirapakaaya, a traditional Andhra recipe and as the name suggests, is green chilis soaked in raw tamarind and sun-dried. These chilies are eaten as an accompaniment to dal and rice, and especially with curd rice.
Ingredients
- 1 Kg Thin Long Chilies
- 1/2 Kg Raw Tamarind
- 100 Grams Salt
- 3 Tablespoons Jeera
- 1 Tablespoon Turmeric Powder
Method
Step 1
Wash and clean the chilies. Take the safety pin and slit the chilies. Keep them aside.
Step 2
Add 3 tablespoons of jeera to the grinder and make a fine powder. Keep it aside.
Step 3
Add raw tamarind to the pot and add 2 glasses of water. Boil the tamarind until it becomes soft.
Step 4
Once the tamarind is soft, turn off the stove and let it cool.
Step 5
After the tamarind mixture is cool, take out the tamarind extract.
Step 6
Add 100 grams salt, 1 tablespoon turmeric powder, 3 tablespoon jeera powder in the tamarind extract. Mix well.
Step 7
Add chilies to the tamarind extract and mix well. Keep them aside for 2 days.
Step 8
After 2 days, mix the chilies well and sundry the chilies the entire day. Later in the evening, add the chilies back in tamarind extract and leave it aside overnight.
Step 9
Next day morning, remix the chilies and sundry. Repeat the process for 2 days.
Step 10
The third day, sundry the chilies until crispy. Take them into the air-tight container and use it as necessary.
Step 11
Heat the oil in a Kadai and deep fry the chilies until crispy. Take out and serve it with dal rice.