Mor Milagai Recipe – South Indian Sun Dried Chillies
Mor Milagai, a delightful South Indian delicacy, presents a fusion of tangy and spicy flavors that elevates any meal, particularly when paired with the comforting embrace of curd rice. This sun-dried green chili preparation not only offers a unique taste experience but also showcases a traditional method of preservation that allows you to savor the essence of summer throughout the year. Let’s delve into the recipe for this flavorful side dish, exploring the intricate steps that transform humble green chilies into a culinary gem.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chillies | 100 grams |
| Thick Curd (Dahi/Yogurt) | 1 cup |
| Water | 1/4 cup |
| Salt | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 2 g |
| Total Fat | 2 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sodium | 600 mg |
Preparation Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 minutes | 0 minutes | 10 minutes |
Servings
- Servings: 100
Cuisine
- Cuisine: South Indian Recipes
- Course: Side Dish
- Diet: Vegetarian
Instructions
To embark on your Mor Milagai adventure, start by meticulously washing the green chilies, ensuring they are completely clean. After washing, take a cloth and gently wipe each chili to remove excess moisture. This is a crucial step as it prepares the chilies for the marination process.
Next, with a sharp knife, carefully slit each chili halfway down the middle, making sure to retain the stems. This strategic slitting is not merely for aesthetics; it allows the chilies to soak up the curd more effectively, enhancing their flavor and texture.
In a large mixing bowl, combine the thick curd, water, and salt. Using a whisk, blend these ingredients together until they form a smooth mixture. Once the mixture is well combined, introduce the prepared green chilies to the bowl. It’s essential to stir gently using a clean ladle to avoid bruising the chilies; refrain from using your hands at this stage to maintain their integrity.
With the chilies well-coated in the curd mixture, transfer them into a clean, dry bottle. Seal the bottle tightly and set it aside on your kitchen counter. The following morning, give the bottle a good shake to ensure that the marination has fully incorporated into the chilies. It is vital to monitor for any signs of fungus around the chilies, ensuring a safe and delicious end product.
Once the morning routine is complete, remove the chilies from the curd mixture and place them on a clean tray. Now, it’s time for the sun-drying process. Position the tray under direct sunlight and let the chilies dry for the entire day. Keep the remaining buttermilk mixture in the bottle, as we will reintegrate the chilies back into it by the end of the day. Avoid refrigerating this mixture to maintain its efficacy.
As a precaution, loosely cover the Mor Milagai with a kitchen towel. This simple step prevents dust from settling on your precious chilies while allowing airflow to aid in the drying process.
At the end of the day, return the sun-dried chilies back into the bottle containing the buttermilk. Give it another shake to ensure the chilies are thoroughly coated in the mixture. Allow them to marinate overnight.
Repeat this drying and marinating process for the next four days. Each day, you will notice that the buttermilk is gradually absorbed by the chilies, which are also drying out further under the sun. By the end of the fourth day, you will have only a small amount of yogurt mixture left, and it will have transformed into a thick paste.
At this stage, mix the Mor Milagai chilies into the remaining yogurt paste, ensuring that each chili is well-coated. Spread the coated chilies on a tray and place them back under the sun for a final round of drying. On the next day, repeat the process by using any remaining yogurt paste, smearing it over the chilies, and allowing them to dry under the sun once more until they are completely dehydrated.
Once you achieve the desired dryness, and the Mor Milagai feels light with no moisture remaining, transfer them into a ziplock bag and freeze for future use. These sun-dried chilies can be enjoyed at your leisure, bringing a taste of South India to your meals anytime.
How to Serve Mor Milagai
When you’re ready to enjoy your Mor Milagai, heat about 1/4 cup of oil in a frying pan over medium heat. Add the Mor Milagai to the hot oil in batches, ensuring not to overcrowd the pan. Fry the chilies until they become a rich dark brown and are crispy on all sides. This careful frying ensures that each chili is evenly cooked and deliciously crunchy.
Once fried, remove the chilies from the heat and serve them immediately. These delectable Mor Milagai chilies pair exceptionally well with a bowl of curd rice, making for a comforting and satisfying lunch or dinner. The contrast of flavors—the tanginess of the curd with the fiery crispness of the chilies—creates an irresistible culinary experience that is both unique and deeply rooted in South Indian tradition.
Indulging in Mor Milagai is not just about enjoying a dish; it’s about savoring a slice of culture, a tradition that brings families together, and a celebration of flavors that awaken the senses. So, gather your ingredients, embrace the process, and bring this beloved South Indian delicacy to your table.
