Mor Milagai Recipe

Mor Milagai is a classic South Indian delicacy relished with everyday meals. The green chilies are soaked in buttermilk and salt, and sundried for several days until the chilies are completely dry. Once the chilies are completely dried, they are stored in an airtight container, and deep-fried until crisp and golden to make it as a side for meals.

This is one of the oldest methods of preserving green chillies. This method increases their shelf life and enhances their flavors through natural fermentation. This method includes soaking the green chilies in buttermilk, which melts down the heat, adds the tang taste, and helps in drying them. The final product is flavorsome and a crunchy condiment, known as the staple accompaniment for rice in many South Indian households.

About Mor Milagai

These fermented green chilies are known for their spicy, tangy flavor that adds humbleness to a simple dish. Mor Milagai is typically a traditional summer treat for many South Indian households.

The sun is at its peak and it makes it ideal for drying the green chilies. If you have excessive green chilies at home, you can make this simple condiment and enhance every meal with spice and smoky flavors.  

They taste a mixture of spice, tangy, and a slightly smoky flavor, and go perfectly well with south Indian meals, or even a simple bowl of kanji.

This recipe requires fresh green chilies that are slit open and soaked in thick buttermilk and salt. This marination goes on for a few days, where the fermentation begins. They are sundried, ensuring they are well dehydrated.

However, the recipe I follow involves sun drying and marinating back and forth for 4-5 days until they are completely dried. Once they are dried, store them in an airtight container for months. When these dried chilies are dipped in hot oil, they turn crispy releasing a deep smoky aroma.

Mor Milagai Ingredients

• Green Chilies – This is the key ingredient for our Mor Milagai. Pat them dry and soak them. Slit them into two so the curd sets in well.
• Sour Curd – I have used homemade sour curd. You can use store-bought. It allows the green chilies to ferment and mellows the heating element.

Why this recipe works

• Simple Ingredients.
• Naturally preserved and homemade.
• Flavors are balanced.
• Long-lasting shelf life.
• Sundried and stored in an airtight container.

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• Aval Vadam
• Koozh Vadam
• Rice flour Vadam
• Wheat flour Vadam
• Sago Vadam
• Rice Koozh Vadam

How to make Mor Milagai Step by Step

1.I took about 30 chilies which came around 1 cup. Slit open each chili for the salt and curd to get inside, set aside. Take curd in a wide mixing bowl.

2.Whisk the curd well. Marinate the chilies. Add salt and mix well

3.Set aside overnight. Then next day morning take the chilies and spread it in a plate and keep it under sun the whole day.

4.Then again take the chilies 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 at least, 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.

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 chilies and fry till dark brown.

Serve with curd rice!

Expert Tips

• Choose Medium-Spicy Chillies – Go with long green chilies that are not too spicy.
• Use Slightly Sour Buttermilk – Sour buttermilk works best for this recipe. It enhances fermentation and deepens the flavor. It is advisable not to use fresh buttermilk. Mor Maligai won’t yield the tangy result.
• Dry in Full Sunlight – Sun drying increases shelf life. Let them dehydrate completely before storing them. Incomplete drying can lead to spoilage.
• Flip for Even Drying – Keep tossing and turning these fermented chilies for uniform drying.
• Store in Airtight Containers – Once they are completely dried, it is ideal to store the chilies in a clean, airtight container.
• Fry on Low Heat – fry these Mor Maligai on low flame in order to avoid burning them. You will get a crispy texture.
• Use Rock Salt for Better Fermentation –  use rock salt or sea salt for faster fermentation and adds traditional flavors.
• Use a Glass or Ceramic Bowl – it is advisable to use glass or ceramic bowls for fermentation. Metal containers can react to the sourness.

Serving & Storage

You can serve this Mor Milagai with a bowl of simple curd rice, kanji, or even rasam rice. Some of the South Indian households crumble the fermented chilly over hot steam rice and add a dollop of ghee for a quick, comfortable meal.

For storage, ensure the Mor Milagai are packed in an airtight container and keep them in a cool, dry place. It can stay good for 3-6 months or even longer if kept away from moisture. It is advisable to fry in small batches and avoid leftovers.

FAQS

1.Can I use regular green chilies?

Yes, you can. However, choose medium spicy chilies. Very spicy chilies may overpower the dish after fermentation.

2.What if there’s no strong sunlight?

You can dry them indoors under a fan or microwave them at the lowest setting. However, traditionally, it is sundried for the best flavour output and shelf life.

3.Why do my chilies turn too dark or burn when frying?

This might happen if the oil is too hot. Frying them on low heat is a better option for even cooking.

4.My chilies have white spots while drying. Is that normal?

If you find salt patches, they are normal. However, if you find fuzzy, black mold, discard them. That means they are not properly sundried.

5.How do I know if the chilies are dried completely?

While touching them, they should be brittle, and hard with no moisture left. If they bend instead of snapping, they still need their sunbathing.

If you have any more questions about this Mor Milagai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Mor Milagai Recipe

Mor Milagai is a classic South Indian delicacy relished with everyday meals. The green chilies are soaked in buttermilk and salt, and sundried for several days until the chilies are completely dry. Once the chilies are completely dried, they are stored in an airtight container, and deep-fried until crisp and golden to make it as a side for meals.

Cook Time20 minutes mins

Drying Time4 days d

Total Time4 days d 20 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 30 green chillies
• 1 cup sour curd
• 3 teaspoon salt

Instructions

• I took about 30 chilies which came around 1 cup. Slit open each chili 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

• • Choose Medium-Spicy Chillies – Go with long green chilies that are not too spicy.

• • Use Slightly Sour Buttermilk – Sour buttermilk works best for this recipe. It enhances fermentation and deepens the flavor. It is advisable not to use fresh buttermilk. Mor Maligai won’t yield the tangy result.

• • Dry in Full Sunlight – Sun drying increases shelf life. Let them dehydrate completely before storing them. Incomplete drying can lead to spoilage.

• • Flip for Even Drying – Keep tossing and turning these fermented chilies for uniform drying.

• • Store in Airtight Containers – Once they are completely dried, it is ideal to store the chilies in a clean, airtight container.

• • Fry on Low Heat – fry these Mor Maligai on low flame in order to avoid burning them. You will get a crispy texture.

• • Use Rock Salt for Better Fermentation –  use rock salt or sea salt for faster fermentation and adds traditional flavors.

• • Use a Glass or Ceramic Bowl – it is advisable to use glass or ceramic bowls for fermentation. Metal containers can react to the sourness.

Nutrition Facts

Mor Milagai Recipe

Amount Per Serving (10 g)

Calories 17 Calories from Fat 3

% Daily Value*

Fat 0.3g0%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.1g

Cholesterol 1mg0%

Sodium 386mg17%

Potassium 13mg0%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 0.3g1%

Vitamin A 8IU0%

Vitamin C 5mg6%

Calcium 10mg1%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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