Tuesday, May 19, 2015

Mor Milagai Recipe - Sun Dried Chillies

Mor Milagai Recipe

It is my long time wish to try mor milagai, usually we buy it from supermarkets.This summer mor milagai was the first summer special I tried and the next was vadams but I posted vadams first.I just tried a small batch as nobody is so fond of it except me and amma can have it occasionally.I love to have with kanji, neeragaram, kambu koozh or just curd rice.

Mor Milagai Recipe

Mor Milagai is nothing green chillies soaked in curd , salt and sundried till crispy.It is one of the popular condiments in South Indian Cuisine.

Mor Milagai Recipe

Mor Milagai Recipe - Ingredients

Preparation Time : 8 hrs soaking time | Processing Time : 20 mins | Makes : 1 cup
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Green Chillies - 30 chillies
Sour Curd - 1 cup
Salt - 3 tsp

Method:

  1. I took about 30 chillies which came around 1 cup.Slit open each chilli for the salt and curd to get inside, set aside.Take curd in a wide mixing bowl.
    Mor Milagai Recipe - Step1
  2. Whisk the curd well.Marinate the chillies.Add salt and mix well.
    Mor Milagai Recipe - Step2
  3. Set aside overnight.Then next day morning take the chillies and spread it in a plate and keep it under sun the whole day.
    Mor Milagai Recipe - Step3
  4. Then again take the chillies and soak it in curd.Keep it marinated the whole day.Then next day sun dry it.Repeat this process for atleast 4 days then sun dry it for a week atleast, depends on the sunlight you receive.It may look ripe after 3-4 days don't worry just keep drying it in sun.I transferred to a plate after 3 days of drying.
    Mor Milagai Recipe - Step4
  5. Sun dry it till its completely dry.Then store in a airtight container and fry when you need it.Heat oil in a tadka pan, once oil is hot add few chillies and fry till dark brown.
    Mor Milagai Recipe - Step4
Serve with curd rice!
Mor Milagai Recipe

My Notes:

  • If the curd is very thick dilute it little.I used homemade curd which was apt.
  • You can use any variety of green chilli.I used the long stout variety.You can even use thin variety.
  • Use a clean laddle to mix , don't use your hands.
  • It is a must to soak it atleast for 4 days so that curd and salt to get inside.
  • Store in airtight container and refrigerate it.You can even keep this upto a year .
  • While frying, once oil is heated up, lower the flame and then fry the chillies to avoid burning.
Mor Milagai Recipe



Written by: SHARMILEE J

4 comments:

  1. Nice, whenever I used to do this receipe non- stop rain will come.

    ReplyDelete
  2. While drying chillies, the remaining curd should keep outside or in the fridge.

    ReplyDelete


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