Step by step guide

How to make Sandige menasu

1. Wash the green chillies.

2. Chop each chilli into 2 or 3 pieces depending on their length. Take each piece and make a small slit in the middle.

3. Take ½ litre buttermilk in a bowl.

4. Add salt and 2 pinch asafoetida. Mix well.

5. Add green chilli pieces and mix well.

6. Pour the mix in a wide pan or a plate.

7. Keep it out in sun and cover with a muslin cloth.

Make sure to take it indoor in the evening each day.

8. This is how they looked on the second day evening.

9. At the end of the third day buttermilk is almost dried.

10. Next day, give a stir and turn over the chillies before keeping in sun.

11. Continue to sundry and this is how they looked on the fifth day evening.

12. On eighth day evening chillies are almost crispy.

13. On eleventh day evening chillies are finely dried and are crispy.

14. Store them in an airtight jar and use them as required.

How to use Sandige menasu

As a side dish

1. Add 4 pieces of sandige menasu or as required to a heated pan.

2. Put one or two drops of oil on each of them.

If you want you can add more oil and deep fry them.

3. Give a stir and fry until they are crisp.

4. Serve hot or warm with meals.

For tempering

Sandige menasu can be used while tempering or making Avalakki (flattened rice), Maavinakaayi bajji (Mango raita), etc.