Upp Malaka | Uppu Mensinakai | Salted Fried Chillies

This is nice to have with rasam rice  or curds rice  and with any other rice dish. Uppu means salt in kannada. One cannot have fried chilles just like that becoz its spicy hot.  Adding salt makes the chillies lose its spicyness. Normally prepared in Summer because it needs to be dried under a hot sun.  

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Prep Time : 30 Mins + 2 Days

Ingredients to Stuffed Chillies
  • Salt / Upp / Uppu - 100 grms
  • Green Chillies / Hasar Malaka / Hasi Mensinakai - 1/2 kg (Indian chillies)
  • Butter Milk / Mor / Neeru Mosaru(Majige) - 1 lts
Method

  1. Wash and pat dry slit the chillies in the middle and stuffed salt into the chillies
  2. Soak it in the buttermilk / mor / mosaru
  3. Close and keep it for one day and next day change the buttermilk and soak it for on the day full
  4. Drained all the buttermilk and spread it in the large plate and completely dry in the hot sun for 2 or 3 days
  5. Store it in the airtight box for about 6 months
  6. To fry : Heat pan add enough oil add chillies slowly and fry till brownish black color and serve
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Hirekai Chutney | Ridge Gourd Chutney

Heerekai (Ridge Gourd) Chutney. Suitable for idli’s and dosa's. Normal chutney but added some heerekai skin and blend it together. This gives the chutney a unique taste. 

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Prep Time : 10 Mins
Serves : 2 - 4

Ingredients
  • Hirekai Sippe / Ridge Gourd Skin - 1/4 cup
  • Thenga / Thenginakai thuri / Coconut grated - 1/2 cup
  • Kadalparppu / Kadalbele / Black chickpeas - 2 tbsp
  • Puli / Hunsehanu /Tamarind - little piece
  • Salt to taste
  • Kothambri soppu / Coriander leaves - few
  • Hasar Malka / Hasimensinakai / Green chillies - 2 or 3 (medium hot)
  • Karvappale / Karibehavu / Curry leaves - few
Tempering
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing  / Asafoetida - a pinch
Method
  • Peel off the ridge gourd   / hirekai skin 
  • Heat pan add 1/2 tsp oil , chickpeas fry till roasted then add chillies, coconut, ridge gourd skin , curry leaves, coriander leaves and tamarind fry
  • Blend into a smooth chutney transfer into bowl
  • Take a small pan add oil , add mustard seeds allow to splutter then add hing and pour into chuney
  • Serve with Dosa / Idli

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| Copyright © Malas - Kitchen 2013 | | All rights reserved