April 26, 2013

Mor Milagai | Buttermilk Sundried Chillies | How to make Mor Milagai - Easy Condiments

Mor Milagai (or sun dried chillies - flavoured with buttermilk and salt) is a South Indian Condiment made mostly in the states of Tamilnadu, Andhra Pradesh and Karnataka. Although made through the year, its made in large batches in Summer when the sun provides ample and quick heat to dry these beauties. Its a very simple condiment to make and can be preserved for almost an year like any other pickle / condiment. 

To use this, take out small batches of these sun dried chillies and fry in little oil. Use with Thayir Saadam (Curd Rice). I love to sink my teeth into these salted beauties along with KeeraiSambhar (Lentil and Greens curry) but S likes them with Mor Kali (a steamed rice flour snack). So, literally making hay while the sun shines, lets get to making this quick condiment and send it to BM#26

Prep time : 10 mins | Soaking and Drying time : 3 - 5 days | Makes : Approx 60- 80 gms of dried condiment
Can be stored : Upto an year without refrigeration.





Notes:
Use fresh green chillies only for best results.
The buttermilk should be too watery or too thick. 
Addition of asafoetida is optional, but enhances the taste manifold


Ingredients:
Fresh Green Chillies - 100 gms
Slightly sour buttermilk - 3 cups
Salt - 1/2 tsp (or to taste)
Asafoetida - a generous pinch


Method:
Wash and pat dry the chillies.
Split the chillies lengthwise, but not fully, retaining the base (and the stalk). Deseed completely (De-seeding is not necessary if you are using serrano or any mildly spiced chillies).
In a large bowl, whisk together salt, buttermilk and asafoetida. mix well.
Add the split and deseeded chillies and mix well.
Let it sit in the same container for 5 - 6 days till all the water is evarporated and the chillies change colour to light brown.
Once they are completely dry, store them in an airtight dry container.
To use, fry a handful of them in hot oil till they turn dark brown or black (takes just under 5 - 10 seconds).
Drain on absorbent paper and use immediately.




15 comments:

  1. I love these, and would pick up packets from kerala store, but those guys have a stuffing too. Will try these, since there is ample of sun now. Super delicious ones.

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  2. Super post.. Thanks for this....

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  3. Love this mor milagai, can have it with some rice porridge.

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  4. Mor milagai just translates to ammamma, curd rice and childhood for me. This is store bought for us now, for some years. Never knew it was so easy to make...

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  5. Love these. I have not made them for ages now. Will make them have a big batch of chillies lying around.

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  6. Oh I love these... super yummy with curd rice,,, so handy and so fulfilling!!
    Sowmya
    Event - Bake Fest
    Event - Celebrate - Summer

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  7. must taste so amazing with the chiles absorbing the flavor of the buttermilk

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  8. Love these and enjoy with curd rice..nice pictures.

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  9. i make them, but with stuffing, they are a must have for us with curd rice

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  10. Love them to have along with tavves.

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  11. Spicy and delicious.. Perfect accompaniment to dals. Yumm!!

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Cheers
Kalyani

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