Masala/ Menthe menashin kayi / Balaka / Mirapakaaya.

Every Summer I make these Balaka or Majjige menasu. This is a traditional South Indian recipe especially one of the constituents of many North Karnataka meals. These chilies are also very popular in other parts of South India too. In Mmany functions include this along with other deep fried sun dried items like papads and sandige.
I love to garnish Curd rice with these Balaka or Masala chilies. 

Making  Balaka is a simple recipe but is a labor intensive process and requires some patience as the preparation is spread over a week. All you need are fresh green challis.

I came across these long chilies which are less hot. I’m keeping their stem too. 

Ingredients-

1/2 kg green chilies
1 cup- sour curds

2 tsp- Fenugreek powder.

1 tbsp. - Cumin seed powder.

½ tsp Asafoetida

5-6- tsp salt

Method-

Wash properly and dry them.

Put a deep cut into chilies taking care not to slit them completely.

Take a bowl add curds and rest of the masala.

Mix well and add 4 cup water.

Now immerse slit chilies in this mixture and keep it over night.

Next day you will see color change in chilies.

Sun dry and bring them back add put them in curds mixture again. Do not discard the masala curds. Repeat this procedure for about 4-5 days.

Once all buttermilk has been done, dry the chilies for 3-4 days more till they are completely dried and become crispy.

Store in a tight container and you may use for more than 6 month.

When you deep fry in oil you will get very nice aroma to the chilies.

Serve with Rotti, Chapati as side dish.

You can even garnish Curd rice. Here use Ghee for deep frying. It gives nice spice and taste to bland curd rice.

Enjoy…