SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Whole Family

Storage -1 year

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Sago(saggubiyyam or sabudhana) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -2

Sesame seeds(nuvvulu) -11/2 tsp

Salt -salt to taste

Milk -1/4 cup

Water -5 cups

How To Make:

1. First grind ginger ,green chillies to make paste.

2. Take one vessel combine sago,salt,water and cook it on high heat till sago become
transparent .

3.Remove sago vessel from heat ,keep aside for cooling.Then mix sesame seeds , ginger &green chillies paste, Milk thoroughly.Keep aside for cooling ½ hr.

4.Then place above prepared sago mixture for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

6. Store them in an air tight container and deep fry them in hot oil till crisp .

7.Dal rice or pappu annam when eaten with saggubiyyam or sabudhana vadiyaalu (crisps) tastes good.

BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Family

Storage -4 or 5 months

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Blackgram(urad dal or minapappu) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -3

Salt -salt to taste

Water -enough

How To Make:

1.First soak blackram (urad dal) 5 or 6 hrs . Grind it till urad dal(minapappu - telugu) become soft&soothy (like garela pindi) .Take in a vessel ,keep aside.

2.Grind ginger ,green chillies to make paste.Then combine this paste&salt to that grinded Bengal gram.

3.Then place above prepared minapappu pindi or urad dal or Bengal gram for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

5. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad ) appears.

4.Dal rice or pappu annam when eaten with minapappu vadiyaalu (crisps) tastes good.

MAJJIGA MIRAPAKAYALU OR SUN DRIED CHILLIS OR VOORA MIRAPAKAYALU:

Brief:

Prep - 4 days , drying Time: 3 or 4days

Serves - Family

Storage - 1year

Cuisine: Andhra

Majjiga (buttermilk) mirapakaaya, a traditional Andhra recipe and as the name suggests, is green chillis soaked in sour buttermilk and sun-dried.Once the chillis are completely dried ,their color changes to a nice beige color and they develop a withered look.We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.They are also called voorumirapakaayalu (telugu) and mor molagai (tamil) and when deep-fried,attain a lovely brown shade,a nice crispy texture . Majjiga Mirapakaaya is a simple recipe but is a lenghty process and requires some patience as the preparation process is spread over a week.

Ingredients:

Fresh green chillis -1kg

thick buttermilk(majjiga) – enough

salt -¼ kg bright hot sun.

1.Usually we use the green chillis which have more spice (the ones shown in the picture below).Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Generally the seeds of this particular variety remove seeds but ensure you dont break the green chilli.Now soak them in enough quantity of thick buttermilk ,salt,green chillies added to it till they are well immersed for 2 days (and nights).Cover and shake them twice a day

2. Take out the green chillis from the butter milk on the 3rd day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same majjiga again later in the evening at sunset(5-6 pm). Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for atleast 2 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis till completely dry (which is usually 3-4 days).

3. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad and vadiyaalu) appears .

4.Even a simple curd rice & pappu annam or dal rice when eaten with a majjiga mirapakaaya makes it a special meal.