Mor Milagai – South Indian Sun-Dried Chillies
Description: Mor Milagai is a popular South Indian condiment made from green chillies marinated in yogurt and sun-dried. These crisp, spicy chillies are traditionally served with curd rice, adding a tangy and flavorful kick to the meal. This simple yet flavorful recipe is a favorite across South Indian households.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 100 grams Green Chillies
- 1 cup thick Curd (Dahi / Yogurt)
- 2 tablespoons Water
- 1/4 cup Salt
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Instructions:
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Prepare the Chillies: Begin by washing the green chillies thoroughly. Dry them completely by wiping them with a cloth. Slit each chilli halfway along the length, keeping the stems intact. The slits help the chillies absorb the yogurt mixture more effectively.
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Marinate the Chillies: In a large mixing bowl, combine the thick curd, water, and salt. Whisk the ingredients together until well blended. Add the slit chillies to the curd mixture, stirring gently with a clean ladle (avoid using your hands).
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Store for Marination: Transfer the chillies and curd mixture into a clean bottle. Seal the bottle and let it sit at room temperature. The following morning, shake the bottle well to mix the chillies with the marinade.
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Drying Process: After marinating overnight, remove the chillies from the curd mixture and place them on a clean tray. Leave them out in the sun to dry completely. Keep the curd mixture in the bottle, as you’ll use it again. Cover the chillies loosely with a kitchen towel to keep dust off.
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Repeat the Process: After a day of sun-drying, return the chillies to the bottle with the curd mixture. Shake the bottle well so the chillies are evenly coated, then leave them to marinate overnight again. Repeat the drying and marinating cycle for four days, ensuring the chillies are well coated with the yogurt mixture each time.
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Final Drying: After four days, the yogurt will be mostly absorbed by the chillies, leaving behind a thick paste. Spread the chillies out on a tray and let them dry in the sun. If there’s any leftover yogurt paste, smear it over the chillies the next day.
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Store the Mor Milagai: Once the chillies are completely dry and no moisture remains, store them in a ziplock bag or airtight container. You can freeze them and use them whenever needed.
Mor Milagai is a perfect accompaniment to curd rice, and its intense flavor will enhance any South Indian meal. Enjoy this crispy, tangy side dish with your favorite rice preparations!
