Mor Milagai Recipe - South Indian Sun Dried Chillies

Step 1: To begin making the Mor Milagai, first wash the green chillies well and allow it to dry completely by wiping it in a cloth

Step 2: Slit the chillies in the middle slightly till half way along the end

Step 3: Also, keep the stems, and don't remove them

Step 4: Slitting of the chillies helps the chillies to absorb curd/ yogurt easily

Step 5: In a large mixing bowl, add the curd, water and salt

Step 6: Whisk well and add the chillies

Step 7: Stir well with a clean ladle and avoid using your hands

Step 8: We need to now marinate the chillies in a bottle

Step 9: Place the Mor Milagai, along with the curd mixture into a clean bottle

Step 10: Cover the bottle and keep aside in the kitchen counter

Step 11: The next morning shake the bottle well, to allow the marination to blend well into the chillies

Step 12: Ensure there is no fungus around the chilles

Step 13: Remove the chillies from the yogurt mixture and place it on a clean tray and place it under the sun for the entire day

Step 14: Keep the buttermilk in the bottle, as we be adding the chillies back into the same buttermilk at the end of the day

Step 15: Do not refrigerate this mixture

Step 16: Loosely cover the Mor Milagai with a loose kitchen towel

Step 17: This is simply to preven the dust from sticking to the Mor Milagai

Step 18: At the end of the day, place the chillies back into the bottle which had the buttermilk

Step 19: Shake well, so the chillies get well coated with the buttermilk mixture

Step 20: Allow it to marinate it the entire night

Step 21: The next morning, shake the bottle and remove the chillies from the buttermilk mixture and dry it again under the sun for the entire day

Step 22: Continue this process of drying and marination in the buttermilk for 4 days

Step 23: The buttermilk, will be mostly absorbed by the chillies

Step 24: The drying of the chillies, helps the chillies to absorb more buttermilk every day

Step 25: At the end of 4 days you will have very little yogurt mixture and will be a thick paste

Step 26: Mix the mor milagai chillies into the paste and ensure the chillies are well coated with the remaining yogurt paste

Step 27: Spread this Mor Milagai in a tray and keep it under the sun to dry

Step 28: Repeat the same process the next day, by tossing any remaining buttermilk/ yogurt paste and smearing it over the chillies

Step 29: Dry it under the sun until  the chillies are completely dry and dehydrated

Step 30: Once the Mor Milagai is dry and feels de-hydrated and there is no moisture left, you can store it in a ziplock and freeze it and use it as and when required

Step 31: How To Make & Serve the Mor Milagai Heat 1/4 cup of oil in a fry pan over medium heat

Step 32: Add the Mor Milagai into the hot oil and fry on medium heat until it is browned and crisp on all sides

Step 33: Ensure you add 3 to 4 chillies at a time and not overcrowded so they get fried evenly

Step 34: Once the Mor Milagai chilies is rich dark brown and crisp, remove from the heat and serve

Step 35: Serve the Mor Milagai with a bowl of Curd Rice for a comforting lunch or dinner