Mor Milagai is a spicy hot side dish made by sun drying chillies dunked in buttermilk for 4-5 days & deep frying it. Mor Milagai is a great side dish for curd rice, porridge and pazhaya sadham. Mor Milagai Recipe is published in this post with step by step pictures.
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 is nothing green chillies soaked in curd , salt and sundried till crispy.It is one of the popular condiments in South Indian Cuisine.
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Mor Milagai
Ingredients
- 30 chillies green chillies
- 1 cup sour curd
- 3 tsp salt
Instructions
- 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. Whisk the curd well.
- Marinate the chillies. Add salt and mix well.
- Set aside overnight.
- Then next day morning take the chillies and spread it in a plate and keep it under sun the whole day.
- 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 at least 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. 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.
- Serve Mor Milagai with curd rice!
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 ladle to mix , don’t use your hands.
- It is a must to soak it at least for 4 days so that curd and salt to get inside.
- Store in airtight container and refrigerate it. You can even keep this up to a year .
- While frying, once oil is heated up, lower the flame and then fry the chillies to avoid burning.
Mor Milagai Recipe Step by Step
- 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.
- Whisk the curd well.Marinate the chillies.Add salt and mix well.
- Set aside overnight.Then next day morning take the chillies and spread it in a plate and keep it under sun the whole day.
- 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.
- 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.
Serve with curd rice!
Expert Tips
- 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.
sankar saranya
Nice, whenever I used to do this receipe non- stop rain will come.
hungryaar
I loved this recipe
Bala Jayaseelan
While drying chillies, the remaining curd should keep outside or in the fridge.
SHARMILEE J
Keep outside itself…..
D.Krishnapriya
Recenty my daughter 7 yrs old showing luv towards mor molagai. So i bought from shop twice now planning to make it at home.thanks for the recipe its very simple and easy. One doubt i have R we using the same curd for all the 4 days.
Sharmilee J
yes yes same buttermilk only
Mahmood Kapadia
where can i buy this Dahi Dried Mirchi in USA
we used to get in Chicago hyderabadi stores
Sharmilee J
I am not sure of US stores, try in any Indian store.