Sandige MeNasu is sun-dried green chilies. The green chilies are stuffed with some roasted and powdered spice mixture or marinated in salted buttermilk and are sun-dried. 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 heavily rains there. Munching on some spicy Fryums or papads along with the lunch during those cool-cool rainy or winter days is bliss!
Ingredients
1/2 kg Green Chillies (less spicy variety)
3 tbsp fenugreek seeds/methi
2 tsp cumin seeds/jeera
1 tsp coriander seeds / Dhaniya
1 tsp asafoetida powder / Hing
3 tbsp table salt
Procedure
Rinse, clean, and pat dry the green chillies. Dry them completely.
Dry roast the spices, add salt, and make a fine powder.
Make a slit on all the chillies. If you want you can remove the seeds.
Stuff the chillies with the prepared spice powder.
And then spread them on a plate and keep it out in the sun for drying.
Sundry the chillies for 5-6 days. Store them in an airtight container.
Deep fry the chillies on a medium flame till they turn crisp and dark brown in color.
Serve with curd rice or Majjige Huli / Mor koZambu. Tastes awesome.
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