Mor milagai is my most favourite side dish for curd rice next to maa vadu pickle.Not just with curd rice,it also tastes great with pazhaya sadam.I never thought i could make my own mor milagai in my kitchen and that too in Bangalore.Thanks to my MIL for teaching me this yummy vathal recipe.Actually i love to have sun dried chillies(mor milagai) with stalk like we see in store bought ones.When i was young,i started to like mor milagai because of those salty chilli stalks.So i love milagai kaambu very much .But my mil told me to remove the stalk and make it as it is her practice.So i followed the same but used few chillies with stalk for myself which u can see in the picture.I used long thin variety chillies(oosi milagai).But my mil said,gundu milagai(Kooda milagai) also tastes great.I have shared two methods below.Use whichever is convenient for u.
Unfortunately i couldn’t take stepwise pictures .But i am sure this recipe is easily understandable without step by step pictures as it is very simple.So lets see how to make mor milagai at home easily.Utilise this hot summer season and try this easy recipe in your home.
Mor milagai recipe
Home made mor milagai recipe ( sun dried chillies) for curd rice
Category:Side dish for curd rice
Prep time:7 days
Cook time:2 Minutes
Total time:9days 2 mins
Sour thick curd - 1 cup
Water- 3 tbsp
Wash and slit the chillies in the middle slightly till half way along the end.It helps the chillies to absorb buttermilk easily.
Whisk the curd adding water and salt.Add the chillies to it,close the bottle and shake it well. Do not use ur hands at any cost.
Keep it closed in your kitchen counter( no need to refrigerate).Everyday morning, open the bottle,check if there is any fungus formation.If not,close the bottle,shake it well and keep aside.U should repeat the same for 5 days.Please do not forget to do this.This step is very important.
Suppose if there is any fungus formation,remove the chillies from the bottle.Spread in a tray and keep it under the sun.No need to place the buttermilk under sun.Keep it closed in ur kitchen.Let the chillies dry for a day ( from morning 9 am to evening 4pm).After the chillies are partially dry,again mix the chillies with buttermilk and keep it open overnight.Continue this process for 3-4 days till the chillies become completely dry and it should break.All these steps are necessary only if there is fungus or bacterial formation.
If there is no fungus formation for 4 days,buttermilk will be mostly absorbed by the chillies.Now spread the chillies in a tray and pour the remaining buttermilk in a wide bowl.Keep them under the sun for 6-8 hours.All the water in the buttermilk will be evaporated and it becomes a thick paste.
Now mix the chillies in the paste and make sure chillies are well coated by the buttermilk paste.Spread in a tray and keep it open in ur kitchen counter overnight.The next day,repeat the same process.Mostly in one or two days,chillies will be completely dry and u can break it easily.
Heat some oil and fry them.Check for taste.If salt is less or if the chillies are too spicy,take sour sour buttermilk,mix the chillies in it.Leave it for a day.Again sun dry completely and use it as needed.
For deep frying,heat 2 tbsp of oil in a kadai and fry 5 chillies.Keep the flame medium and keep frying the chillies till the color changes to dark brown and becomes crispy.By this way,chillies would be fried uniformly.
Enjoy with curd rice !!
The total process takes 7-8 days and maximum 10 days depending on the chillies u use.
As it is summer,chances of fungus formation is very less.I followed the second method as mine did not have fungus.
Do not use ur hands for mixing buttermilk and chillies initially.It may lead to bacterial or fungus formation.
Do not forget to check the bottle and shake it well for 3-4 days.Its a must and should.
Adjust salt as per ur need.
Mor milgai tastes great for curd rice.But i personally like to have it with Pazhaya sadam .So here is my summer special breakfast Pazhaya sadam,Mor milagai with chinna vengayam