Basics of Cooking, Condiments

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 IndianCondimentmade 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.  Another wonderful example of Sun dried condiments are these Rajasthani Mangodi

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



Use fresh green chillies only for best

The buttermilk should be too watery or
too thick.

Addition of asafoetida is optional,
but enhances the taste manifold



Fresh Green Chillies – 100 gms

Slightly sour buttermilk – 3 cups

Salt – 1/2 tsp (or to taste)

Asafoetida – a generous pinch



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





  1. vaishali sabnani

    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.

  2. Corporate to Kitchen

    That looks so good!

  3. Sangeetha Nambi

    Super post.. Thanks for this….

  4. Priya Suresh

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

  5. 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…

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

  7. Oh I love these… super yummy with curd rice,,, so handy and so fulfilling!!
    Event – Bake Fest
    Event – Celebrate – Summer

  8. Chef Mireille

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

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

  10. My husband loves these..

  11. The Pumpkin Farm

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

  12. Suma Gandlur

    Love them to have along with tavves.

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

  14. preeti garg


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