Is Oora Mirapakaya healthy?

Oora Mirapakaya should be consumed in moderation. While the fermentation process provides some probiotics and chilies contain metabolism-boosting capsaicin, they are also high in sodium and are deep-fried. They are best enjoyed as a condiment rather than a main side dish.

What kind of chilies are best for this recipe?

Thick-fleshed, moderately spicy green chilies are ideal. In South India, a variety called 'bajji mirchi' is commonly used. Avoid very thin-skinned chilies as they can disintegrate during the process.

What if I don't have enough sunlight to dry them?

You can use a food dehydrator or your oven on the lowest temperature setting (with the fan on, if possible, and the door slightly ajar) to dry the chilies. The process will be much faster, so check on them frequently.

How long can I store the dried Oora Mirapakaya?

When properly dried and stored in a completely airtight container in a cool, dark place, they can last for over 6 months to a year.

Why did my chilies get moldy?

Mold growth is almost always due to moisture. This can happen if the chilies were not dried completely before storing, if the storage container was not airtight, or if any moisture was introduced during the process.

What do I serve Oora Mirapakaya with?

They are a classic accompaniment to South Indian meals. They pair exceptionally well with 'Majjiga Annam' (curd rice), 'Pappu Annam' (dal and rice), and Sambar rice, adding a spicy, crunchy texture.

Home / Recipes / andhra / Oora Mirapakaya

andhraMediumvegetariangluten freenut free

Oora Mirapakaya

RATING

4.4/5(68)

TASTE SCORE

7/10

Crispy, sun-dried green chilies marinated in tangy yogurt and spices. This classic Andhra condiment is fried to perfection and adds a delightful crunch and spicy kick to any South Indian meal, especially with rice and dal.

PREP

20m

COOK

SERVES

5 PIECES

62 cal

SERVINGS

INGREDIENTS

For 8 servings

250 gGreen Chilies · Use a thick-skinned, moderately spicy variety like bajji mirchi1 cupCurd · Slightly sour curd works best for tanginess2 tbspSalt½ tspTurmeric Powder1 tspFenugreek Seeds · Optional, adds a slightly bitter, aromatic flavor1 cupOil · For deep frying

NUTRITION · PER SERVING

CALORIES · 5 PIECES

Protein2g · 13%

Carbs5g · 32%

Fat4g · 58%

Fiber1g

Sodium1761mg

Potassium156mg

Phosphorus45mg

How we calculate →

INSTRUCTIONS

5 steps. 5 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Chilies
- b.Wash the green chilies thoroughly. Pat them completely dry with a clean kitchen towel, as any moisture can spoil the pickle.
- c.Using a small knife, make a vertical slit along one side of each chili, from near the stalk to the tip. Be careful not to cut all the way through. This slit allows the marinade to penetrate.
2
Step 2
- a.Create the Marinade
- b.In a large non-metallic bowl (glass or ceramic is ideal), whisk the sour curd until it is smooth and free of lumps.
- c.Add the salt, turmeric powder, and optional fenugreek seeds to the whisked curd.
- d.Mix thoroughly until all the spices are evenly incorporated into the curd, forming a smooth marinade.
3
Step 3
- a.Marinate and Sun-Dry
- b.Add the slit green chilies to the yogurt marinade. Gently mix with your hands or a spoon to ensure every chili is well-coated, both inside and out.
- c.Cover the bowl with a lid or cloth and let the chilies marinate at room temperature overnight, or for at least 8-10 hours.
- d.The next morning, remove the chilies from the marinade, allowing excess marinade to drip back into the bowl. Reserve the leftover marinade.
- e.Spread the chilies in a single layer on a large plate, tray, or clean cloth. Place them in direct, strong sunlight to dry for the entire day.
- f.In the evening, return the partially dried chilies to the reserved marinade and mix well. Cover and let them soak overnight again.
- g.Repeat this cycle of sun-drying during the day and soaking in the marinade at night for 4-6 days. The process is complete when the chilies are completely dry, shriveled, and stiff, and all the marinade has been absorbed.
4
Step 4
- a.Store the Dried Chilies
- b.Once the chilies are perfectly crisp and moisture-free, transfer them to a clean, dry, airtight container.
- c.Store at room temperature in a cool, dark place. They will last for several months.
5
Step 5
- a.Fry and Serve
- b.When ready to serve, heat the oil in a small kadai or pan over medium heat.
- c.To test if the oil is ready, drop a small piece; it should sizzle and rise to the top quickly.
- d.Carefully add a few dried chilies to the hot oil. Do not overcrowd the pan.
- e.Fry for only 15-20 seconds, turning them constantly, until they turn a dark brown color and become crispy. They burn very quickly, so be vigilant.
- f.Using a slotted spoon, immediately remove the fried chilies and drain them on a paper towel to absorb excess oil.
- g.Serve hot as a crunchy, spicy accompaniment to dal rice, sambar rice, or curd rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Select thick-skinned, light green chilies (bajji mirapakaya) as they are less spicy and hold their shape well.
2
Ensure the curd is slightly sour to impart the characteristic tangy flavor.
3
The chilies must be completely dry before storing to prevent mold and ensure a long shelf life.
4
Fry the chilies on medium heat. High heat will burn them before they become crispy.
5
Fry only the amount you plan to eat, as they taste best when freshly fried and lose their crispness over time.
6
Be cautious while frying, as the chilies can pop and splutter in hot oil. Stand back and use a long-handled spoon.

RECIPE VARIATIONS

Adapt it for your goals.

Spice Variation

Add 1 teaspoon of ajwain (carom seeds) or a pinch of asafoetida (hing) to the yogurt marinade for a different aromatic profile.

Drying Method

If you don't have access to strong sunlight, you can use a food dehydrator set to a low temperature (around 135°F or 57°C) or an oven on its lowest setting with the door slightly ajar until the chilies are completely dry.

Chili Type

Experiment with different types of chilies. For a milder version, use deseeded jalapeños. For a fiery kick, use thinner, spicier varieties, but be aware they will dry faster.

HEALTH BENEFITS

Why this is on our healthy list.

bacteria

Contains Probiotics

The use of curd and the fermentation process can introduce beneficial bacteria (probiotics) that are good for gut health and digestion.

fire

Rich in Capsaicin

Green chilies are a great source of capsaicin, a compound known to have anti-inflammatory properties and the ability to slightly boost metabolism.

stomach

Aids Digestion

Spices like fenugreek seeds, often used in the marinade, are traditionally known to aid digestion and soothe the stomach.

QUESTIONS?

Frequently asked questions

A serving of 5 fried Oora Mirapakaya contains approximately 60-75 calories, primarily from the absorbed oil during frying and the curd marinade.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Oora Mirapakaya

For 8 servings

5 steps. 5 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5