Side Dish
Easy Mor Milagai Recipe - South Indian Sun Dried Chillies Recipe
Learn how to prepare Easy Mor Milagai Recipe - South Indian Sun Dried Chillies Recipe with this simple recipe. Perfect for Side Dish and ideal for South Indian Recipes lovers....
⏱️
10 Min Prep
🔥
0 Min Cook
🍽️
100 Servings
🥗
Vegetarian
Ingredients
- 100 grams Green Chillies
- 1 cup Curd (Dahi / Yogurt) - thick
- 1/4 cup Water
- 2 tablespoons Salt
Instructions
1
To begin making the Mor Milagai, first wash the green chillies well and allow it to parched completely by wiping it in a cloth.Slit the chillies in the middle slightly till half way along the end.
2
Also, keep the stems, and don't remove them.
3
Slitting of the chillies helps the chillies to absorb curd/ yogurt easily. In a large mixing dish, toss in the curd, liquid and seasoning.
4
fluff up well and toss in the chillies.
5
agitate well with a sanitize ladle and avoid using your hands.
6
We need to now steep the chillies in a bottle.Place the Mor Milagai, along with the curd mixture into a sanitize bottle.
7
wrap the bottle and keep aside in the kitchen counter. The next morning shake the bottle well, to allow the marination to liquidize well into the chillies. Ensure there is no fungus around the chilles.Remove the chillies from the yogurt mixture and place it on a sanitize tray and place it under the sun for the entire day.
8
Keep the buttermilk in the bottle, as we be adding the chillies back into the same buttermilk at the end of the day.
9
Do not chill this mixture.Loosely wrap the Mor Milagai with a loose kitchen towel.
10
This is simply to preven the dust from sticking to the Mor Milagai.At the end of the day, place the chillies back into the bottle which had the buttermilk.
11
Shake well, so the chillies get well coated with the buttermilk mixture.
12
Allow it to steep it the entire night.The next morning, shake the bottle and remove the chillies from the buttermilk mixture and parched it again under the sun for the entire day.Continue this process of drying and marination in the buttermilk for 4 days.
13
The buttermilk, will be mostly absorbed by the chillies.
14
The drying of the chillies, helps the chillies to absorb more buttermilk every day.At the end of 4 days you will have very little yogurt mixture and will be a thick paste.liquidize the mor milagai chillies into the paste and ensure the chillies are well coated with the remaining yogurt paste.Spread this Mor Milagai in a tray and keep it under the sun to parched. Repeat the same process the next day, by tossing any remaining buttermilk/ yogurt paste and smearing it over the chillies.parched it under the sun until the chillies are completely parched and dehydrated.
15
Once the Mor Milagai is parched 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.How To Make & dish up the Mor Milagai scalding up 1/4 cup of fat in a sauté cooking vessel over medium scalding up.
16
toss in the Mor Milagai into the scalding fat and sauté on medium scalding up until it is browned and crisp on all sides.
17
Ensure you toss in 3 to 4 chillies at a time and not overcrowded so they get fried evenly.Once the Mor Milagai chilies is heavy dark brown and crisp, remove from the scalding up and dish up.dish up the Mor Milagai with a dish of Curd Rice for a comforting lunch or dinner.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Side Dish
Side Dish
Diet
Vegetarian
Vegetarian
Total Time
10 mins
10 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
0 minsTotal Time
10 minsMaster Chef
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