MOR MILAGAI

Mor milagai, also known as sun-dried curd chillies is a traditional South Indian condiment. It is usually served with rice. Especially, with curd rice, paruppu sadam, keerai sadam. Traditionally, it is consumed along with pazhaya soru.

Tanjore, a city in Tamilnadu is famous for mor milagai. Traditionally, mor milagai is made with Tanjore green chillies. This kind of green chilly is a seasonal crop and, is commonly available during March, April and May.

Mor milagai can also be made with other kinds of green chillies. It is made by soaking green chillies in buttermilk and, then drying them under the sun for around 4 to 5 days. After drying, it can be stored at room temperature for more than a year. It can be fried in oil when needed.

ABOUT THE RECIPE:

Tanjore chillies has high spice level compared to other types of chillies. I’ve used bullet chillies, a kind of green chillies commonly available in South India. The bullet chillies have moderate spice level. The lavangi green chilly, which has much lesser spiciness compared to the other varieties can also be used.

I’ve used 500 gms of green chillies in this recipe. We store it for an year and, usually make fresh batch every year, during summers.

INGREDIENTS FOR MOR MILAGAI:

• GREEN CHILLIES – 500 GMS
• CURD – 1 CUP
• ROCK SALT – 1/4 CUP

HOW TO MAKE MOR MILAGAI:

• Wash the green chillies thoroughly with water and, spread it over a cloth. Dry it completely.

• Once it is dried, make a slit on the chillies. It can also be poked with a fork. This helps the chillies to soak into the buttermilk.

• In a large container, add 1 cup of curd, 1/4 cup of rock salt and 1/2 cup of water. Mix everything well.

• After mixing, add the slit green chillies to it. Mix them and, cover the container. Let it rest overnight.

• The next morning, filter the green chillies and, place them onto a plate. Keep it under the sun. Let it dry under the sun for a whole day.

• In the evening, chillies can be added to the buttermilk. The next day, the chillies can be filtered and, placed under the sun. Repeat this process for 2 days.

• After 2 days, it doesn’t have to be placed in the buttermilk. The remaining buttermilk can be discarded.
• Place the chillies under the sun until, it is dried completely. It has to be dry and crispy. Once it is dried completely, store it in an dry airtight container.

• Heat 1/4 cup of oil in a kadai and, once heated add the chillies to the oil and fry them. It takes around 5 -10 seconds for the chillies to fry.

YUMMY AND DELICIOUS MOR MILAGAI IS READY.

SERVE IT WITH YOUR FAVOURITE RICE.

I HAD MOR MILAGAI WITH SIRUKEERAI KOOTU SADAM AND VAZHAKKAI VARUVAL.

PRO TIPS:

• Any kind of green chillies can be used.
• Make a slit or poke it with a fork. This helps the green chillies to completely soak in the buttermilk.
• It can be stored in a dry airtight container at room temperature for more than a year.