Spicy Mirchi Powder with Chillies soaked in Buttermilk | Buttermilk Chilli Podi | Challa Mirapakaya Karam Podi
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Spicy Mirchi Powder with Chillies soaked in Buttermilk | Buttermilk Chilli Podi | Challa Mirapakaya Karam Podi - When there is no time to cook or when you are not sure what to cook, this spicy powder is a lifesaver. Every bachelor must have a stock of the Spicy Chilli powder made with Chillies soaked in Buttermilk. Here is a detailed recipe of Spicy Mirchi powder with Chillies Soaked in Buttermilk with images and a video.
There are innumerable Spicy Powder recipes in Telugu States and this is one of them. This spicy powder tastes great with Idly or Dosa and even in hot Rice when eaten with Ghee.
Challa in Telugu means Buttermilk. And the Chillies soaked in Buttermilk are called Challa Mirchi's. All South Indian states make this combination of Chillies soaked in Buttermilk. Not only can you make spicy powder with these Chillies but you could also add them to Brinjal, Ladies' Fingers, Ivy Gourd, Bitter Gourd and other Fries at the last before you remove them from the fire. These add a tangy, sour, peppy taste to the Fries.
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Tips
Whatever quantity you're making, here are the measurements. Half of Coconut to Bengal Gram; half Chillies to Coconut; one fourth Garlic and Cumin to Chillies.
Roasted Bengal Gram: Though the Bengal Gram is roasted, it is better to roast it again till hot for the final product to be tastier.
Challa Mirchi: Reduce or increase the number of soaked Chillies as per the spice you prefer. Even if the final powder feels not so spicy, you can make Powder of the Chillies and add it to balance the spice.
Salt: Since Salt already in Chillies soaked in Buttermilk, you will need only a little Salt.
Spicy Mirchi Powder with Chillies soaked in Buttermilk | Buttermilk Chilli Podi | Challa Mirapakaya Karam Podi - Recipe Video
Spicy Mirchi Powder with Chillies soaked in Buttermilk | Buttermilk Chilli Podi | Challa Mirapakaya Karam Podi
Prep Time 1 min- Cook Time 10 mins
- Total Time 11 mins
Servings 35
Ingredients
- 250 gm Roasted Bengal Gram
- 125 gm Dry Coconut
- 75 gm Chillies soaked in Buttermilk
- 35 gm Garlic
- 35 gm Cumin Seeds
- Salt – a little
- Oil - to fry Chillies
Instructions
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Roast the Chillies soaked in Buttermilk in Oil and set aside.
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Fry the rest of the ingredients one by one and set aside.
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Remove the stalk from the roasted Chillies, add some Salt and grind all ingredients together into a soft Powder.
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Store the Spicy Powder in an airtight container, and it stays fresh for at least two months.
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