Authentic Mor Milagai Recipe- Sun-Dried Green Chillies

Last Updated on 1 month by Neha Deshmukh

Authentic Mor Milagai Recipe – Sun-Dried Green Chillies

Introduction

Oh, Mor Milagai! These sun-dried green chillies are a little piece of my childhood. My grandmother used to make these every summer, and the aroma of them frying up would fill the entire house. It’s a bit of a process, I won’t lie, but the incredible flavour they add to a simple bowl of curd rice? Absolutely worth it. It’s a traditional South Indian condiment that’s seriously addictive, and I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

This isn’t just about making spicy chillies; it’s about preserving the flavour of summer. Mor Milagai adds a unique, tangy heat to your meals. They’re crispy, flavourful, and a fantastic way to elevate everyday dishes. Plus, there’s something incredibly satisfying about making something from scratch that’s been passed down through generations.

Ingredients

Here’s what you’ll need to make this magic happen:

• 30 green chillies
• 1 cup sour curd (about 240ml)
• 3 teaspoons salt (about 15g)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Green Chillies: The type of green chilli matters. Traditionally, long, slender green chillies are used – think the kind you’d find for making regular green chilli paste. They have a good heat level and a nice flavour. You can experiment, but avoid very thick-walled chillies.
• Sour Curd: This is key. You really want that tang! Homemade curd is best, especially if it’s been sitting for a day or two and has developed a good sourness. If you’re using store-bought, look for the kind labelled “sour curd” or “dahi.”
• Salt Quality: Don’t underestimate the salt! A good quality salt enhances the flavour. I prefer using sea salt, but any non-iodized salt will work well.

Step-By-Step Instructions

Alright, let’s get cooking (and sun-drying!).

1. First, carefully slit each green chilli lengthwise. This is important – it allows the marinade to really penetrate and flavour the chillies.
2. In a bowl, whisk the sour curd until it’s nice and smooth. Add the salt and give it a good mix.
3. Now, add the slit green chillies to the curd mixture. Make sure they’re all well coated. This is where your hands might get a little spicy!
4. Cover the bowl and let it marinate overnight. This gives the chillies time to absorb all that lovely flavour.
5. The next day, spread the marinated chillies out on a plate in a single layer. Find a nice, sunny spot and let them sun-dry for a full day.
6. Each evening for the next four days, re-soak the chillies in the same curd mixture, then spread them out to sun-dry again the following day. This process builds up layers of flavour and helps them dehydrate properly.
7. Continue sun-drying for another 5-7 days, or until the chillies are completely dehydrated and feel leathery. They should be firm to the touch.
8. Once they’re completely dry, store them in an airtight container.
9. When you’re ready to enjoy, heat some oil and deep-fry the Mor Milagai until they turn a beautiful dark brown and become wonderfully crispy.

Expert Tips

• Sunlight is your friend: The more sun, the better! If you live in a humid climate, it might take a bit longer to dry them.
• Don’t overcrowd the plate: Make sure the chillies aren’t overlapping while drying.
• Be patient: This recipe requires time and patience, but the results are so rewarding.

Variations

• Spice Level: Adjust the number of chillies to control the heat. For a milder version, use fewer chillies or remove the seeds. For a fiery kick, use hotter chillies!
• Regional Variations: In Tamil Nadu, Mor Milagai are often made with a slightly thicker curd. In Kerala, some people add a pinch of turmeric to the marinade.
• Indoor Drying: No sun? No problem! You can use a dehydrator on a low setting, or even your oven on the lowest temperature with the door slightly ajar. It will take longer, but it’s a great alternative.

Serving Suggestions

These are incredibly versatile!

• Curd Rice: The classic pairing! Crumble a few fried Mor Milagai over a bowl of cool, creamy curd rice.
• Porridge: They’re fantastic with traditional South Indian porridges like Kanji.
• Snack: Enjoy them as a crispy, spicy snack on their own.
• Side Dish: Serve them as a side with any South Indian meal.

Storage Instructions

Store the dried Mor Milagai in an airtight container in a cool, dry place. They should last for several months. Once fried, they’re best enjoyed immediately, but you can store leftovers in an airtight container for a day or two, though they won’t be as crispy.

FAQs

• What type of green chillies are best for Mor Milagai? Long, slender green chillies are traditionally used.
• Can I use store-bought curd instead of homemade? Yes, but look for sour curd or dahi for the best flavour.
• How can I tell if the chillies are completely dehydrated? They should be firm to the touch and leathery, not soft or pliable.
• What is the shelf life of homemade Mor Milagai? Several months if stored properly in an airtight container.
• Can I adjust the salt quantity based on my preference? Absolutely! Feel free to adjust the salt to your liking.