Mor Milagai
Sun-dried green chilies soaked in salted yogurt and dried again until wrinkled and intense. Fried just before serving, they turn smoky, tangy, and lightly crisp with a deep, addictive heat.
For 8 servings
- prep · ~5 min
Prepare the chilies.
1.Wash the green chilies and wipe them completely dry.2.Slit each chili lengthwise, keeping the stem end intact.3.Set them aside on a dry plate. - mix · ~2 min
Make the yogurt mixture.
Whisk the yogurt with salt and asafoetida until smooth and pourable. The mixture should be thick enough to coat the chilies well.
- assemble · ~30 min
Coat the chilies in the yogurt.
Add the slit chilies to the yogurt mixture and turn well so every chili is coated, including inside the slits. Let them sit for 30 minutes so the chilies absorb the tangy salt.
- rest
Sun-dry the chilies.
1.Arrange the coated chilies in a single layer on a clean plate or tray.2.Dry them in strong sunlight until the surface loses moisture and turns leathery.3.At the end of the day, return the chilies to the remaining yogurt mixture if any is left, then dry them again the next day.4.Repeat sun-drying for 2 to 3 days until the chilies are fully dry, pale, and wrinkled.TIPBring the tray indoors at night so the chilies stay dry and do not pick up moisture. - fry · ~4 min
Fry the mor milagai.
1.Heat the oil in a small pan over low to medium heat.2.Add as many dried chilies as fit in one layer.3.Fry briefly, turning often, until they darken slightly and turn crisp without burning.4.Remove and drain on a plate.TIPKeep the heat low because the chilies color very fast and can turn bitter if burnt. - serve
Serve with curd rice or rice dishes.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose thicker curd chilies if possible; very thin green chilies can turn brittle and overly fiery after drying.
- 2Make sure the chilies are fully dry before soaking in yogurt, or the coating can slip off and the batch may spoil while sun-drying.
- 3Push a little yogurt mixture into each slit so the tangy salt reaches the inside, not just the surface.
- 4Dry the chilies in a single layer with space between them; crowding slows drying and can leave soft spots.
- 5If the weather is humid, extend the drying time until the chilies feel papery and wrinkled all over before storing.
- 6Fry on low heat and turn constantly; mor milagai goes from crisp to burnt in seconds because the yogurt coating darkens fast.
- 7Store the fully dried chilies in an airtight jar and fry only what you need, so they stay crisp for weeks.
Adapt it for your goals.
Milder
Use less-hot, larger green chilies to keep the classic tangy dried-chili flavor with a more manageable heat level.
oven driedOven-dried
If sunlight is unreliable, dry the yogurt-coated chilies in a very low oven or dehydrator until fully wrinkled and dry.
air friedAir-fried
Brush lightly with oil and air-fry briefly for a lower-oil version that still turns crisp; watch closely to prevent scorching.
Why this is on our healthy list.
Fermented Dairy Tang
The yogurt brings fermented dairy character and a little protein while also helping carry salt and spice into the chilies.
Capsaicin-Rich Chilies
Green chilies contribute natural heat and plant compounds, so this condiment adds bold flavor in very small servings.
Frequently asked questions
They should look pale, wrinkled, and leathery to dry, with no wet patches or sticky yogurt left on the surface.
