Homemade Fryums Series - Mor Milagai

This is one of the delicious and hot side dish that can accompany any rice item. In this summer, it would be perfect to have curd rice with mor milagai. Here I am going to explain the procedure for preparing it. 

Ingredients:

Green Chillies - 1 kg

Thick Curd - 1 1/2 litres

Fenugreek seeds - 50 gms

Salt - adjustable

Method:

Get the chillies and wash it properly. Slightly cut in the middle and not fully. This will let the chillies absorb the curd. 

Add salt to this chillies and keep it aside for the whole day. 

For this mor milagai preparation, my mom used prepare the curd at home and wont use the store bought one. Because she will get the thick curd with much cream/butter in it, which will reduce the heat of the chillies. 

Whip the curd and get a thick buttermilk (along with the butter).

The same day night add the curd to the chillies mixed with salt.

Close the vessel with a lid for three days by mixing it inbetween at regular intervals like 6 hrs. 

After that sun dry it during the day time on a plastic sheet. And in the night time put it in the same vessel having the buttermilk. This time the chillies will absorb more buttermilk. 

This has to be done until the chillies absorb the entire buttermilk. Then for a week we have to sun dry it. It again depends on the temparature level of your city. 

Store in a container for an year. 

How to consume it?

In a kadai add 2 tbsp of oil and fry this mor milagai. Serve it with sambar/curd rice. 

My grandma still used to fry this with castor oil, inorder to reduce the heat of the chilleis we consume. 

I am republishing it for the Festive Food: Summer Treat event counducted by Priti