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