Balka Menasinakaayi/ Curd Chilly | How to make Balka Menasinakaayi/ Curd Chilly

By Madhuri Aggarwal  |  6th Jul 2016  |  
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  • Balka Menasinakaayi/ Curd Chilly, How to make Balka Menasinakaayi/ Curd Chilly
Balka Menasinakaayi/ Curd Chillyby Madhuri Aggarwal
  • Prep Time

    2

    1 /2Hours
  • Cook Time

    0

    mins
  • Serves

    10

    People

36

0





About Balka Menasinakaayi/ Curd Chilly

Balakamenasinakaayi or the Curd Chillies are these spicy, tangy, salty and crisp fried chilles that take a curd rice, sambar rice to another level. Though it is almost a 4 day process, it is worth the effort. This recipe is not only my Heirloom recipe but it is a recipe passed on to a lot of families by their elders.

Balka Menasinakaayi/ Curd Chilly is an authentic dish which is perfect to serve on all occasions. The Balka Menasinakaayi/ Curd Chilly is delicious and has an amazing aroma. Balka Menasinakaayi/ Curd Chilly by Madhuri Aggarwal will help you to prepare the perfect Balka Menasinakaayi/ Curd Chilly in your kitchen at home. Balka Menasinakaayi/ Curd Chilly needs 144 minutes for the preparation and few minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Balka Menasinakaayi/ Curd Chilly. This makes it easy to learn how to make the delicious Balka Menasinakaayi/ Curd Chilly. In case you have any questions on how to make the Balka Menasinakaayi/ Curd Chilly you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Madhuri Aggarwal. Balka Menasinakaayi/ Curd Chilly will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Balka Menasinakaayi/ Curd Chilly

Ingredients to make Balka Menasinakaayi/ Curd Chilly

  • 1/2 kg – Green chillies, small in size.
  • 1 ltr – Curd, sour.
  • 2 tbsp – Fenugreek seeds
  • 2 tbsp – Jeera
  • Salt to taste

How to make Balka Menasinakaayi/ Curd Chilly

  1. Wash and dry the chillies. Choose chillies that are hot and has thinner skin.
  2. Slit them length wise and set aside.
  3. Roast fenugreek seeds and Jeera and powder them.
  4. In a large mixing bowl, add curd (sour the better) and the fenugreek Jeera powder, salt (keep it a little saltier than usual as it reduces while drying) and mix it well.
  5. Add the chillies to the curd mixture, lightly mix it well.
  6. Cover the bowl and leave it out in your balcony overnight.
  7. Next day morning, take out the chillies and spread them in plates and put it in the sun full day.
  8. Save the curd mixture and refrigerate it.
  9. Evening you will see that the chillies are turning white. Get them back, put them back in the same curd mixture that you had saved and mix it & Leave it out again in the balcony overnight.
  10. Repeat this process for four days.
  11. The chillies will dry completely and should be crisp.
  12. Store in an airtight bottle and deep fry it whenever you want to serve them.

My Tip:

The belief is that the dew drops at night makes the curd and in turn the soaked chilly more sour and tasty. You can store deep fried chillies in air tight containers.

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