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.
Read more of "SUN DRIED CHILLIES / MOR MILAGAI"
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.
