Kundu milagai | குண்டு மிளகாய்

How to make Mor Milagai Recipe – South Indian Sun Dried Chillies

Firstly, To begin making the Mor Milagai, first, wash the green chilies well and allow them to dry completely by wiping them with a cloth.

Secondly, Slit the chilies in the middle slightly till halfway along the end. Also, keep the stems, and don’t remove them. Slitting of the chilies helps the chilies to absorb curd/ yogurt easily.

Thirdly, In a large mixing bowl, add the curd, water, and salt. Whisk well and add the chilies. Stir well with a clean ladle and avoid using your hands. We need to now marinate the chilies in a bottle.

Preparation:

1. Place the Mor Milagai, along with the curd mixture into a clean bottle. Cover the bottle and keep it aside on the kitchen counter.
2. The next morning shake the bottle well, to allow the marination to blend well into the chilies.  Ensure there is no fungus around the chilies.
3. Remove the chilies from the yogurt mixture and place it on a clean tray and place it under the sun for the entire day. Keep the buttermilk in the bottle, as we are adding the chilies back into the same buttermilk at the end of the day. Do not refrigerate this mixture.
4. Loosely cover the Mor Milagai with a loose kitchen towel. This is simply to prevent the dust from sticking to the Mor Milagai.
5. At the end of the day, place the chilies back into the bottle which had the buttermilk. Shake well, so the chilies get well coated with the buttermilk mixture. Allow it to marinate the entire night.
6. The next morning, shake the bottle and remove the chilies from the buttermilk mixture and dry it again under the sun for the entire day.

Process included:

1. Continue this process of drying and marination in the buttermilk for 4 days. The buttermilk will be mostly absorbed by the chilies. The drying of the chilies helps the chilies to absorb more buttermilk every day.
2. At the end of 4 days, you will have very little yogurt mixture and will be a thick paste.
3. Mix the mor milagai chilies into the paste and ensure the chilies are well coated with the remaining yogurt paste.
4. Spread this Mor Milagai in a tray and keep it under the sun to dry.  Repeat the same process the next day, by tossing any remaining buttermilk/ yogurt paste and smearing it over the chilies.
5. Dry it under the sun until the chilies are completely dry and dehydrated. Once the Mor Milagai is dry and feels de-hydrated and there is no moisture left, you can store it in a ziplock and freeze it and use it as and when required.

How To Make & Serve the Mor Milagai 

Firstly, Heat 1/4 cup of oil in a frypan over medium heat. Add the Mor Milagai into the hot oil and fry on medium heat until it is browned and crisp on all sides. Ensure you add 3 to 4 chilies at a time and are not overcrowded so they get fried evenly.

Secondly, Once the Mor Milagai chilies are rich dark brown and crisp, remove them from the heat and serve.

Finally, Serve the Mor Milagai with a bowl of Curd Rice for a comforting lunch or dinner.