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100% Kitchen-Made
Majjiga Mirapakayalu translates to buttermilk chilies. Whole green chilies are soaked in salted, spiced buttermilk, then laid out in full sun to dry completely. The buttermilk infuses each chilli with tang and salt while the sun does the curing. Deep-fry them and they puff into golden, tangy-spicy bites in seconds.
G4 chillies are chosen for their thick skin and high pungency. When ground into the batter, they provide a fresh, herbaceous heat that complements the tanginess of curd-based fryums.
Beyond its digestive benefits, this variety has a sharp, thyme-like fragrance that cuts through the starch of the rice, making the fryums feel light on the stomach.
We use a potent, unadulterated Hing to provide the "savory" depth that defines traditional vadiyalu, ensuring a rich aroma that spreads the moment the pack is opened.
