Sandige menasu recipe | How to prepare buttermilk chili | Majjige menasu | Balaka menasu

By Latha on April 4th, 2018

sandige menasu or majjige menasu recipe

Sandige menasu or majjige menasu recipe explained with step by step pictures. Sandige menasu are sun dried buttermilk chilies. The green chilies are marinated in salted buttermilk and is sun dried. Sandige menasu or buttermilk chili is familiar by name majjige menasu and balaka menasu as well..

All these sun dried items are familiar by name either sandige or happala (papad) in Kannada language. Menasu translates to chili and majjige translates to buttermilk. Generally during summer varieties of sandige and happala (papad) are prepared, stored and consumed throughout the year. Especially in Malnad and Karavali region...as it rains heavily there. Munching on some spicy fryums or papads along with the lunch during those cool-cool rainy or winter days is a bliss!

Both my Mother and Mother-in-law prepares a lot of fryums and papads every year. I don't prepare them much as I get parcel from both the houses. I don't have good access to sunlight as I live in the apartment. Still I have managed to post 2 papad recipes on this website like genasina happala or sweet potato papad and halasinakai happala or raw jack fruit papad recipes. I am planning to post many more recipes in coming days.

There are two different ways to prepare sandige menasu or buttermilk chili. The first method is directly soaking the slit green chilies in the salted butter milk and then drying. The second method is boiling them in the salt water, drying them and then soaking in the butter milk. I have followed the second method as my Mother told me that the second method is better.

I have filed this recipe in pickles-fryums-powders section. I have filed all masala powders, chutney powders, thokku, pickles and papad recipes in this section. All are very useful recipes. Do have a look..

Sandige menasu recipe

Preparation time: 5 - 6 days
Cooking time: 10 min
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

  1. 1/4 kg green chilies
  2. 1/2 cup thick buttermilk
  3. 1/4 tsp asafoetida
  4. 2.5 tsp salt or as per your taste

Instructions for making sandige menasu or majjige menasu:

  1. Rinse, clean and pat dry the green chilies.cleaning green chilies for sandige menasu or majjige menasu
  2. Next either trim or remove the stalk. Also make a small slit in the middle.slit in the green chili for sandige menasu or majjige menasu
  3. Now take a cup of water and 2 tsp of salt in a pan. Keep it for boiling.salt and water for sandige menasu or majjige menasu
  4. Wait until the water comes to rolling boil.boiling water for sandige menasu or majjige menasu
  5. Add in slit green chilies, give a quick mix and switch off the stove.chilies in boiling water for sandige menasu or majjige menasu
  6. After about 5 minutes, drain the water.drain the water for sandige menasu or majjige menasu
  7. And then spread them on a plate and keep it out in the sun for drying.drying green chili for sandige menasu or majjige menasu
  8. This is how they looked at the end of the day.drying green chili for sandige menasu or majjige menasu
  9. Keep it for drying in the sun for the second day as well. And this is how they looked at the end of the second day.drying green chili for sandige menasu or majjige menasu
  10. Keep it for drying in the sun for the third day as well. And this is how they looked at the end of the third day.drying green chili for sandige menasu or majjige menasu
  11. And third day evening, take sour buttermilk, 1/2 tsp salt and asafoetida in a bowl.buttermilk for sandige menasu or majjige menasu
  12. Immerse the sun dried chilies in the butter milk. Give a quick mix.chilies in buttermilk sandige menasu or majjige menasu
  13. Mix them well in the night again.chilies in buttermilk sandige menasu or majjige menasu
  14. Leave it overnight. Next day morning mix it well again and spread it on a plate. Then keep it out in the sun for drying.drying green chili for sandige menasu or majjige menasu
  15. Keep it out for drying for next 1 or 2 days until they are fully dried and crisp. Store them in a container and use it when required.dried sandige menasu or majjige menasu
  16. Now either deep fry and serve them along with the lunch or dinner or use them in the tempering.fried sandige menasu or majjige menasu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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