Mor Milagai (Sun-Dried Chillies)

Green Chilli, Curd, Salt

Spicy green chillies are marinated in curd with salt and sun-dried over a week or two. The marinating and drying processes are initally alternated till the liquid is all soaked up and then the chillies are dried till they are completely dehydrated. The patience that goes into this process is well-rewarded with the final Mor Milagai (Buttermilk Chilli) that is irresistible. These sun-dried chillies are fried just before serving.

Girijapaati's family loves to have Mor Milagai with Pazhaya Sooru (old fermented rice), mixed with buttermilk, especially during the hot summers. The pazhaya sooru or old rice is fermented in a clay pot that adds to the cooling effect and makes for the perfect meal during our Indian summers.

The spice lovers enjoy amping up the chilli levels in their sambar rice with a dash of Mor Milagai. Not for the faint of heart.

HOW TO USE:

Fry till blackish (but not burnt). Serve with curd rice, Pazhaya Sooru (old fermented rice) or crush & mix with butter-milk for that extra zing.