Buttermilk Soaked Sun-Dried Green Chilies, known in Telugu as Uppu Mirapakaya or Challa Mirchi, are a traditional South Indian way to preserve green chilies. Fresh chilies are first soaked in salt, then fermented in tangy buttermilk, and finally dried in the sun until they become crisp. When you fry them, they puff up and turn golden, adding a salty, slightly sour kick to plain rice or dal. This method has been used in Andhra homes for generations to make sure chilies are available year-round.
They’re served as a crunchy side with steamed rice, a drizzle of ghee, and simple lentils or yogurt. Some people also crumble them over curries or mix them into rice for extra heat and flavor.
Here’s a traditional recipe you can follow at home:
Calories: 6076kcal
Ingredients
- 500 g fresh long green chilies mild or medium-hot variety
- 2-3 cups thick buttermilk slightly sour is best
- 4 tablespoon tbsp sea salt or to taste
Instructions
- Prep the chilies: Wash the green chilies well.
- Dry them completely with a clean cloth.
- Use a toothpick or fork to prick each chili 2–3 times (this helps salt and buttermilk penetrate).
- Salt soak: In a mixing bowl, combine chilies and sea salt. Toss to coat evenly.
- Leave them covered in a bowl or jar for 1–2 days. Stir once or twice a day to help the salt draw out moisture.
- Buttermilk soak: After 1–2 days, pour in the buttermilk so the chilies are fully submerged.
- Cover loosely (cloth or lid) and keep at room temperature for 2–3 days. The buttermilk will ferment slightly, giving a tangy taste.
- Drying: Remove the chilies from buttermilk, shaking off excess liquid.
- Spread them out on a clean cloth or large plate.
- Sun-dry for 5–7 days (or longer if needed) until they become fully dry, crisp, and leathery. Bring them in at night to avoid moisture.
- Storage: Store the dried chilies in an airtight jar. They keep well for 6 months or longer.
Notes
- Milder option: If you prefer less heat, use milder chilies like banana peppers.
- Drying: Make sure the chilies are completely dry before storing to prevent mold.
- Drying alternative: If you don’t have strong sunlight, you can dry them in a warm oven at the lowest setting with the door slightly open. Traditional sun-drying still gives the best flavor and texture.
Recipe Twist Ideas
- Extra tang: Add a little lemon juice to the buttermilk soak for a more pronounced sour taste.
- Spiced version: Mix a pinch of ground cumin or fenugreek into the buttermilk for extra aroma.
- Mixed peppers: Try combining different kinds of mild and hot green chilies for a colorful batch.
- Smoky flavor: Lightly roast the chilies before soaking to get a subtle smoky note when fried.
Nutrition
Calories: 6076kcal | Carbohydrates: 1501g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 76477mg | Potassium: 3mg | Fiber: 743g | Sugar: 749g | Vitamin A: 3IU | Vitamin C: 2700mg | Calcium: 3mg | Iron: 0.01mg
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