Comments on: Sun Salutation: Majjiga Mirapa (Dahi Mirchi)

By: Madhu

Madhu — Sun, 18 Apr 2010 13:51:55 +0000

Hi I want to know that do we put the yogurt soaked peppers in fridge or outside. BTW the ready peppers turn out crunchy & tasty in the microwave too. just spray (optional) or as is for few seconds & they are ready without any hassle of frying.

By: gigi

gigi — Tue, 03 Nov 2009 21:27:13 +0000

We call them oori merapakayalu at home! Wow!
We also make budambaddalu (budam-baddalu) along with these. They’re made out of a cucurbit family fruit called budam (as in, short) dosakayalu. These look like tiny dosakayalu and they grow as weeds in paddy fields. You chop them up into 4 longitudinal pieces, pickle them in salt and chilli powder and dry them out in the sun for days after you wring all the water out of them. They taste a bit bitter and go perfect with thotakura/palakura pappu. mmm!

By: Rajesh Reddy

Rajesh Reddy — Thu, 08 Oct 2009 17:22:12 +0000

Hi Indira garu,
I am also from a village near Nandyal. Whenever I visit your site and take a look at the Rayalaseema recipes, it reminds me of my days enjoying mom’s food. Thanks again for sharing the pics they are very fulfilling

By: nithya at hungydesi

nithya at hungydesi — Sun, 26 Jul 2009 16:17:43 +0000

My dad fries these at home and brings us a sandwich bag of them which we slowly dole out and enjoy with maji mum. What a treat.

By: j s

j s — Tue, 14 Jul 2009 12:56:27 +0000

Indira, you said it would work with only Indian yogurt. Being a guy, it is hard for me to go though the process of making yogurt at home. How would i modify your recipe for a store bought yogurt?

By: Vassan

Vassan — Sun, 05 Jul 2009 05:04:39 +0000

>> Tanjur milagai sounds too good. Are these tiny, round milagai? Would love to see a photo of this variety <<

Tanjore – Thanjavur chiles are sort of miniature bell pepper size.

For native thanjavoorans (!) its once a year thing to look fwd’ to!

Dad used to bring home some kilos of this particular chile from Thanjavur. As the chiles get soaked in bright sunlight within the buttermilk mix in that pretty porcelain jar, we the kids used to remove the thin filter cotton ever so gingerly and pull out a half a soft chile and eat it enthusiastically!! not to mention, the salty fermented b.milk soothing your soul as well.

mOr milagAi or Chile rellanos- Chilies rule

thanks for helping to rekindle some old memories.

By: Aparna

Aparna — Wed, 01 Jul 2009 01:21:50 +0000

What a coincidence Indira!! Maa majjiga mirapakaya are soaking in majjiga since two days..I went to your older website and saw the recipe for reference two days back, and thought abt the great chillies u used in that recipe – the straight long ones. I am using fresh Cayenne peppers from our local farmer Ray in Mississippi..Thanks to the hot summer and local fresh farm food!! By the way BUDIDA GUMMIDI is usually available year round in Vietnamese shops..check them out in your area.. I have a new baby boy, so not much time for stopping by ur site often I do stop by to check ur new garden..i wish i had a gorintaku mokka too!! kinda jealous…monnane ma papa ki pedtu anna..when we are in houston we get the mokka ani ..Great Site Great Info as always!! – Thanks!!

By: Uma

Uma — Mon, 29 Jun 2009 15:48:47 +0000

I love magijja mirapakayellu. I make these and saggubiyya vadiyams in summer for the whole year. Right now making tamato pickle and lemon pickel. Drying in the Sun!

By: Linda

Linda — Mon, 29 Jun 2009 03:54:11 +0000

Dear Indira (and V. and inlaws and Kittaya, too)

Houston would be a place to roast in the sun, for sure. The making of dahi mirch is great to see in photos — now I know what to do if the sun ever shines in MA again

All the best as always,
Linda

By: Indira

Indira — Mon, 29 Jun 2009 03:30:53 +0000

Salutation to fellow Sun worshippers. Thanks for your sweet peppery comments.

Neha: The bajji mirchis or small Indian or Thai chillies that we get in Indian grocery shops are good for majjiga mirapa. Any slender and sleek variety will do.

Diane: I would love to send you some if you would like to have.

Sapna: Sabudana vadiyalu are the best. We also made some last week. They came out very well. Planning to make a large batch this week.

Anu: Depending on the temperature, it would take two to three days or a week. Keep them under hot sun until they are moisture-free.

Kay: Dehydrator is a good idea. Recently I tasted those manathakkal vatral pulusu. My God, they are tasty! So small but full of flavor.

Chunda sounds great ms.
No new posts at Sometime Foodie. Busy with baking adventures?:) Miss your wonderful book reviews!

Gowri: Ceramic or glassware is a good tip. Thank you for the suggestion.

Dee: Who needs sun-dried, when you have the most adorable sunshine at home? How is little Ishiya?
Planning to make gummadi but couldn’t find boodida gummadi kaaya.

Lzyjo: You have the most beautiful Plumeria in your garden.
I look forward to reading your experience of majjiga mirapa.

Nirmala: Tanjur milagai sounds too good. Are these tiny, round milagai? Would love to see a photo of this variety.

Moi: Hope she tries and enjoys these culinary Sun salutations.
I have become so blog-saturated, I don’t even link to my old posts anymore.:) Yes, the old post is a good one with lots of photos.

Ranjan: Keep them outside at room temperature. The salt in yogurt prevents spoilage. Make them only with Indian type of curd. General store-bought yogurt doesn’t work for this recipe.
Wishing you tasty majjiga mirapa.:)

Surekha: Great to read your sweet memories and thanks for the good words.

Raji: Great way to preserve chilli crop for cold, winter months.
Yes, that is also one another way to prepare majjiga mirapa. We also make like that. Keep them soaked for a day, Sun-dry, bring back at evening and put them again in the same yogurt over-night. This process continues until the color of chillies change from green to pale white.