Crispy, tangy, and spicy sun-dried green chilies soaked in sour yogurt. A classic South Indian condiment, perfect for adding a flavorful crunch to curd rice, sambar rice, or any simple meal.
Prep20m
Cook5m
Ferment4320m
Servings10
Serving:5 pieces35 cal
Ingredients
For 10 servings
250 gGreen Chilies (Use a long, light green, thick-skinned variety like bajji milagai)
1 cupCurd (Must be sour. Leave fresh curd at room temperature for 6-8 hours to sour.)
2 tbspSalt (Use rock salt or sea salt for best results)
0.25 cupVegetable Oil (For frying a single serving, not the whole batch)
Nutrition per Serving
35
Calories
1g
Protein
4g
Carbs
Instructions
1
Prepare the Chilies
Wash the green chilies thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage.
You can either remove the stems or keep them on for easier handling during frying.
Using a small knife, make a single vertical slit along one side of each chili, from near the stem to the tip, without cutting it in half. This allows the marinade to penetrate.
2
Prepare the Buttermilk Marinade
In a large non-metallic bowl (glass or ceramic is ideal), add the sour curd.
Whisk the curd until it is completely smooth and free of lumps.
Add the salt and water, and whisk again until you have a thin, salty buttermilk mixture.
3
Soak and Sun-Dry (Multi-Day Process)
Day 1: Add the slit chilies to the buttermilk marinade. Press them down gently to ensure they are fully submerged. Cover the bowl with a lid or cloth and let it soak at room temperature for 24 hours.
Crispy, tangy, and spicy sun-dried green chilies soaked in sour yogurt. A classic South Indian condiment, perfect for adding a flavorful crunch to curd rice, sambar rice, or any simple meal.
This south_indian recipe takes 25 minutes to prepare and yields 10 servings. At 34.58 calories per serving with 1.36g of protein, it's a beginner-friendly recipe perfect for side.
Day 2 (Morning): Using a slotted spoon or clean hands, remove the chilies from the buttermilk. Reserve the buttermilk in the bowl. Spread the chilies in a single layer on a large plate, tray, or clean cloth.
Day 2 (Daytime): Place the tray of chilies in direct, strong sunlight for the entire day (at least 6-8 hours).
Day 2 (Evening): Bring the chilies indoors and return them to the reserved buttermilk. Mix well, cover, and let them soak again overnight.
Day 3-5: Repeat the process of sun-drying during the day and soaking in buttermilk at night. Each day, the chilies will absorb more buttermilk and become more shrunken.
Final Drying: After 3-5 cycles, most of the buttermilk will be absorbed. Spread the chilies out for a final 1-2 days of continuous sun-drying until they are bone-dry, stiff, pale white, and brittle. They should snap easily when bent.
4
Store the Dried Chilies
Once completely dried, transfer the Mor Milagai to a clean, dry, airtight container.
Store at room temperature in a cool, dark place. They will last for up to a year.
5
Fry and Serve
Heat about 1/4 cup of oil in a small pan or kadai over medium-low heat.
Carefully add 5-6 dried Mor Milagai to the hot oil. They will splutter.
Fry for 30-60 seconds, turning constantly, until they puff up and turn a deep brown to almost black color. Do not let them burn to ash.
Quickly remove them with a slotted spoon and drain on a paper towel to absorb excess oil.
Serve immediately as a crunchy, spicy side for curd rice, sambar rice, or dal rice.
Pro Tips
1Use thick-skinned, light green chilies as they withstand the soaking and drying process better than thin-skinned varieties.
2Ensure the curd is genuinely sour for the authentic tangy flavor. If your curd is fresh, leave it on the counter for half a day to sour.
3Complete and thorough drying is the most critical step. Any residual moisture will lead to mold and spoil the entire batch.
4Fry on low to medium heat only. High heat will burn the outside before the inside gets crispy.
5Always use a non-metallic bowl for soaking, as the acidic curd can react with metals like aluminum or copper.
6For extra flavor, you can add a pinch of asafoetida (hing) or 1/2 teaspoon of crushed fenugreek seeds to the buttermilk marinade.
Recipe Variations
Spiced Mor Milagai
Spiced Mor Milagai
Add 1/2 teaspoon of turmeric powder and a pinch of asafoetida (hing) to the buttermilk mixture for a different flavor profile and color.
Fenugreek Mor Milagai
Fenugreek Mor Milagai
Lightly toast 1 teaspoon of fenugreek seeds, crush them into a coarse powder, and add to the buttermilk. This imparts a slightly bitter, aromatic flavor.
Oven-Dried Method
Oven-Dried Method
If you don't have access to strong sunlight, you can dry the chilies in an oven. Set it to the lowest possible temperature (around 140-170°F or 60-75°C), prop the door slightly ajar, and dry for 6-8 hours, or until completely brittle.
Health Benefits
✨
Rich in Capsaicin
Green chilies are an excellent source of capsaicin, a compound that gives them their heat. Capsaicin is known to have metabolism-boosting properties and may act as a natural pain reliever.
✨
Contains Probiotics
The fermentation process in sour curd introduces beneficial bacteria (probiotics) into the chilies, which can help support a healthy gut microbiome and improve digestion.
✨
Source of Vitamin C
Green chilies are naturally rich in Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against free radicals. Some Vitamin C is retained even after drying.
Frequently Asked Questions
How many calories are in a serving of Mor Milagai?
A serving of 5 fried Mor Milagai contains approximately 50-60 calories, with most of the calories coming from the oil absorbed during frying.
Is Mor Milagai healthy?
Mor Milagai should be considered a condiment to be eaten in moderation. While it contains capsaicin from chilies and probiotics from fermentation, it is also high in sodium and is fried. It's best enjoyed in small quantities as part of a balanced meal.
Why did my Mor Milagai get moldy?
Mold is almost always caused by insufficient drying. The chilies must be absolutely bone-dry and brittle before storing. Any remaining moisture, either from the chilies or the storage container, can lead to mold growth.
Can I make this without direct sunlight?
Yes, you can use an oven set to its lowest temperature (around 60-75°C or 140-170°F) with the door slightly ajar to allow moisture to escape. A food dehydrator also works perfectly for this.
What are the best chilies to use for Mor Milagai?
The ideal chilies are light green, have thick skin, and are moderately spicy. In South India, a variety called 'bajji milagai' (chilies used for fritters) is commonly used. Avoid very thin-skinned or extremely spicy chilies.
How long can I store Mor Milagai?
When properly dried and stored in a completely airtight container, Mor Milagai can last for up to a year at room temperature.
