Taka Mirsang - Rajashree Acharya Kamath
Recipe:
1.Take chillies which r larger in size than the regular ones.
2.Wash & pat dry them.
3.Give a centre slit till the mid of each chilli. If the slits are till the end, all the seeds will come out gradually, which leads to a change in taste.
4.Take 2 glasses of buttermilk in a vertical container ( don't use steel vessels).
5.Add 1-2 tsp hing powder,1/2 glass salt & 1tsp mustard dal in the buttermilk & mix properly till the salt is almost dissolved.
6.Dip the chillies in this. On the very 1st day, the chillies will float. So you have to keep some weight over it. (I have some 4-5 smooth round stones slightly bigger than an egg which I use for this & other pickling purpose only & then preserve them.)
7.After 18-24 hrs, in the morn. remove the chillies on a plastic sheet & dry them in sunlight.
8.In the evening, dip them again in the buttermilk & next morn. dry them.
9.Continue this, till almost all the buttermilk is absorbed. This might take a week or so.By then, the chillies also change their colour from green to white. Also by the 4th day, they don't float, so no need to put weight on them.
10.After the buttermilk is over, still you have to dry them for 2-3 days, till u feel they r stiff enough.
11.Then store them in a dry container. When reqd, just deep fry them & serve.
I've a snap of the fully dried chillies.
2.Wash & pat dry them.
3.Give a centre slit till the mid of each chilli. If the slits are till the end, all the seeds will come out gradually, which leads to a change in taste.
4.Take 2 glasses of buttermilk in a vertical container ( don't use steel vessels).
5.Add 1-2 tsp hing powder,1/2 glass salt & 1tsp mustard dal in the buttermilk & mix properly till the salt is almost dissolved.
6.Dip the chillies in this. On the very 1st day, the chillies will float. So you have to keep some weight over it. (I have some 4-5 smooth round stones slightly bigger than an egg which I use for this & other pickling purpose only & then preserve them.)
7.After 18-24 hrs, in the morn. remove the chillies on a plastic sheet & dry them in sunlight.
8.In the evening, dip them again in the buttermilk & next morn. dry them.
9.Continue this, till almost all the buttermilk is absorbed. This might take a week or so.By then, the chillies also change their colour from green to white. Also by the 4th day, they don't float, so no need to put weight on them.
10.After the buttermilk is over, still you have to dry them for 2-3 days, till u feel they r stiff enough.
11.Then store them in a dry container. When reqd, just deep fry them & serve.
I've a snap of the fully dried chillies.
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