Takka Mirsang Thallele / Deep fried home made Curd Chillies.

Salted sun dried Curd Chilly is called Takka Mirsang in Konkani.Deep fried Curd chillies are served in important GSB functions with hot steaming Rice along with other gravy curries and stir fries.


Ingredients:-

Salted Curd chillies. -6 or 7(or as per need)
Oil. - for deep frying 

Sun dried Curd Chillies.

Method:-

Heat oil in a pan on medium flame for deep frying.

Add the salted Curd Chillies in hot oil and deep fry them till crisp and dark brown in colour.

Remove from hot oil and transfer to a plate.

A tasty, crispy and hot deep fried Salted Curd Chillies are ready to serve with hot steaming Rice or Curd Rice.

TAKKA MIRSANG /SALTED SUN DRIED CURD CHILLIES.

The following ingredients are needed to prepare home made salted sun dried Curd Chillies.

Ingredients:-

Green chillies. -20 or 25 
Salt.                 -3tbsp
Sour Curd.       -1cup
Water.              - 1/ 4 cup

Instructions:-

Wash and clean the Green chillies in Water. Do not remove the stalk.

Pat dry the washed Green chillies along with its stalk using a clean cloth.

Gently prick a little on both sides and top end of each Green chillies with a kitchen knife to absorb the Salt and Curd while soaking.

Whisk the thick sour Curd adding 1/4 cup boiled and cooled water and keep aside.

Method:-

In a wide mixing glass bowl or porcelain bowl add the Whisked Curd.

 

Add Salt and mix well to make a Curd and Salt mixture.

Add the pricked Green chillies into the mixing bowl and mix well with the Curd and Salt mixture.

Mix well all the three items together with a spoon..

Soak the Green chillies in Salt and Curd mixture overnight and close the bowl with a lid.

Next day morning, take out the Green chillies from the Curd and Salt mixture and spread the soaked Green chillies on a large plastic sheets to sun dry.

Place the large plastic sheet with soaked Green chillies in hot Sun to dry for the whole day.

In the evening put back the Green chillies from the plastic sheet into the mixing bowl to soak.Mix well and soak again with the Curd and Salt mixture.

Mix all the three ingredients in the mixing bowl thoroughly with your dry hands till each Greenchilly is well coated with Salt and Curd.

Daily repeat the above process of drying the Green chillies in the day time in hot sun and keeping it back to soak in Curd and Salt mixture overnight, until the soaked Green chillies absorbs the Curd and Salt mixture and dried up completely.

When completely dried up and become crisp, keep the sun dried salted Curd chillies in air tight container.

Deep fry the dried and salted Curd chillies as and when needed in hot oil till crisp and dark brown.

Serve the hot deep fried Curd chillies with hot steaming Rice or Curd Rice.

Try and enjoy the taste of deep fried hot Curd chillies.