Mor Milagai
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.
For 10 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Wash the green chilies thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage.
- c.You can either remove the stems or keep them on for easier handling during frying.
- d.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
Step 2
- a.Prepare the Buttermilk Marinade
- b.In a large non-metallic bowl (glass or ceramic is ideal), add the sour curd.
- c.Whisk the curd until it is completely smooth and free of lumps.
- d.Add the salt and water, and whisk again until you have a thin, salty buttermilk mixture.
- 3
Step 3
- a.Soak and Sun-Dry (Multi-Day Process)
- b.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.
- c.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.
- d.Day 2 (Daytime): Place the tray of chilies in direct, strong sunlight for the entire day (at least 6-8 hours).
- e.Day 2 (Evening): Bring the chilies indoors and return them to the reserved buttermilk. Mix well, cover, and let them soak again overnight.
- f.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.
- g.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
Step 4
- a.Store the Dried Chilies
- b.Once completely dried, transfer the Mor Milagai to a clean, dry, airtight container.
- c.Store at room temperature in a cool, dark place. They will last for up to a year.
- 5
Step 5
- a.Fry and Serve
- b.Heat about 1/4 cup of oil in a small pan or kadai over medium-low heat.
- c.Carefully add 5-6 dried Mor Milagai to the hot oil. They will splutter.
- d.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.
- e.Quickly remove them with a slotted spoon and drain on a paper towel to absorb excess oil.
- f.Serve immediately as a crunchy, spicy side for curd rice, sambar rice, or dal rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 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.
Adapt it for your goals.
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 MilagaiFenugreek 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 MethodOven-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.
Why this is on our healthy list.
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
A serving of 5 fried Mor Milagai contains approximately 50-60 calories, with most of the calories coming from the oil absorbed during frying.