Mor milagai is green chilli soaked in curd and dried in the sun. I love mor milagai very much. It will go well with curd rice and sambar rice too. Last year I made mor milagai with short variety milagai (Kundu milagai 1Kg). This year I made small quantity for the post. Short variety will come only in march. At that time my son had his board exams. So this year I made all vadams and vathals a bit late. This year I made mor milagai with long variety. Few years back one mami told me that you can grind little fenugreek and urad dal and add it to the curd as it will taste very good. From that I follow this method. It is really good. First try 100 gms of green chilli. Later try in large quantity.
- Green chilli – 1 cup (150 gms)
- Thick curd – 1 cup
- Salt – 2 tsp
- To soak and grind
- Fenugreek – 1 tsp
- Urad dal – ½ tblsp
Wash green chillies. Leave ½ cm stem and cut the remaining. Cut the green chilli slightly in the middle with knife so that the curd will go inside the chillies.
Whisk the curd.
Add green chillies in the ceramic bowl and add curd and salt mix it well.
Soak fenugreek and urad dal for 2 hours. Grind it in the mixie.
Add fenugreek urad dal mixture to the soaked green chilli. This will help the curd to coat on the green chilli evenly. Soak it for one day. Next day take the green chillies from the curd and spread it in the plate and dry it in the direct sun. Again soak the green chillies in the remaining curd. Again, next day morning take the chillies and dry it in the sun. You can do like this till the curd is suck by the green chillies.
It will take 8- 10 days to suck and dry. Heat oil in a frying pan. When the oil reaches the frying stage, low the flame and fry the mor milagai all the sides. Serve with curd rice. I served with sambar,redcabbage stir fry and pirandai thuvayal.
We can use mor milagai in milagu podi and also for frying the idyappam.
Keep this mor milagai in the fridge and use it for a year or two.
If you store it in air tight container and keep it in the fridge it will remain white in colour and crisp.