28 SUN DRIED CHILLIES / MOR MILAGAI

Mor Milagai / Sun Dried Chillies / Majjiga(Oorina,Uppu) Mirapakaaya / Majjige(Uppu) Menasu / Dahi Mirchi / Green chillies soaked in Butter milk and sun dried.


Next in the series of my preserves and powders comes this Sun dried chillies- green chillies soaked in buttermilk and sun dried. This is a hot favourite among many and a great accompaniment with rice for lunch served with any curry and veggie and few fried chillies. Preparation is done in summer and stored for over a year.

Since few days could not login to blogger, that is the reason of not posting anything new and commenting in any blogs. As well some content in the post too disappeared and also most of the comments in the last post went missing.

Now moving on to the recipe:-

Option 1:-

Green Chillies - Around 30
Thick Sour Buttermilk - 3 cups(or just enough for fully immersing all the chillies)
Salt - 1 tbsp

Option 2:-

Green Chillies- Around 30
Thick Butter Milk - around 3 cups
salt - 1 tbsp
Asafoetida/ Inguva/ Perungayam- 1 tsp
Fenugreek Seeds/Methi/Menthya/Vendhayam - 3/4 tbsp

Option 3:-

Recently one of my told me about this way of making sun dried chillies which needs just salt and water and no curd or yogurt/Thayir.

Green Chillies - as required
Water to immerse fully
Salt - as required (usually a bit salty)


You can use thin and long chillies, thin and short chillies, short and fat chillies. Each chillies have their own taste and the best part are their stems. So do not discard their stem throughout the process as well as frying. Just hold the stem after frying and enjoy eating the whole and then in the end the stem part. You will just love it.


Wash and pat dry the chillies. Using a knife make a small/medium slit in each chillie.( This is done for the butter milk to enter inside while soaking). Mix the chillies in the buttermilk milk and soak in the open bowl for 3 - 4 days. Each day just give a toss with a spoon or fork to turn and mix well. After the fourth day remove the chillies and spread in a wide plate. Carefully spread so each chillies are little distant apart and dry in sunlight for another 3- 4 days until all the moisture has left. During the day keep under direct sun and in the night get it indoors and keep them back under sun the next day morning. The color also would have changed to brown by this time.

Option 1:-

Just mix butter milk and salt and dip the chillies.

Option 2: -
Dry roast methi seeds till nice brown. Cool and powder. Mix with salt, butter milk and asafoetida powder and dip the slit green chillies.

option 3:-

Wash and take green chillies in a deep vessel. Add water and salt and boil for 8 - 10 minutes. There is no need to slit. The chillies stay intact the boiling salt water will enter when it is being boiled. Remove and dry under hot sun for 3 - 4 days.


To Use:- Heat oil and add few at a time and deep fry till nice brown. See that the oil is not too hot so the color does not change quickly and also burn. The result in taste salty, soury, spicy and crispy/crunchy fried chillies.

This can also be fried, crushed and added in curd rice.

28 comments/Reactions:

RAKS KITCHEN said...

Perfect accompaniment for curd rice,I always have a bottle in my pantry :)

Hari Chandana said...

Yummy and tempting chillies.. looks awesome !!
Indian Cuisine

aipi said...

So yummy n tempting!
US Masala

Suparna said...

It makes a simple meal complete!! love it with curd rice!!

Padhu said...

Love mor milagai with curd rice

Priti said...

Like with curd rice ....I like this too

Priya said...

Love with curd rice, my fav..yumm!

Raji said...

Now all I want is a chilled bowl of curd rice to go with this spicy mor milagai.

Prathibha said...

just love this wid curd rice..yummy!!

Nandini said...

I love this milagai...Looks very lovely!

Kadhyaa... said...

i wud love to have it wth rasam and rice :)

Panchpakwan said...

Lovely chilies...all time fav..perfect with any sweets or curd rice.

Sushma Mallya said...

Perfect with curd rice ..v good post padma:)

Reva said...

Deliciously spicy... I love it:)
Reva

Sadhana Valentina said...

Super one.. S padma..this goes well with curd rice...yummy yumm!

Chitra said...

love this with curd rice...i'll try this out too..

Hamaree Rasoi said...

Love to have such hot chillies with curd rice.

Deepa
Hamaree Rasoi

Prathima Shivraj said...

My favorite chillies, looks inviting.

Nice space padma, happy to follow you. Do stop by mine when you find time.

Prathima Shivraj
http://tastyvantalu.blogspot.com/

divya said...

Delicious and drool worthy..tempting me a lot.

Swathi said...

Delicious, amma used to make them.

SravsCulinaryConcepts said...

my mom used to make this !! very delicious and tempting chillies..love to have with sambar !!

Aarthi said...

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Prathima Shivraj said...
This comment has been removed by the author.
Prathima Shivraj said...

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Babli said...

Lovely, yummy and spicy chilly.

julie said...

I always tend to buy it from stores..good to know that it can be prepared at home!healthy version..
first time at your space,glad to follow you :-)
visit mine when you find time
http://juls-tryntaste.blogspot.com/

kankana said...

Just when I was missing these chillies I see this post of yours :) I can't sundry them out here :( is there any other way of making them ..may be in oven ?

Shama Nagarajan said...

made this last weekend...about to post it..my hubby's fav

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Padma