Ingredients

The following ingredients have 4 Servings
  • 30 Green Chilli / பச்சைமிளகாய்
  • 1 Cup Sour Curd / புளித்த தயிர்
  • 3 to 4 tsp Salt / உப்பு

Instruction

  • Wash the chilis and pat dry them thoroughly. Then, slightly slit them in the center. This step is to get the curd mixture to seep inside the chilies or make 2 to 3 pricks with a needle. Also, keep the stems, and don't remove them.Then, measure sour curd, salt, and the slit chilies ready.Notes: Use sour curd or buttermilk only to get a tangy taste in the chilies.Quick Tips: Can use any variety of green chilies like the long stout variety or thin or short or small ones.
  • In a large mixing bowl, add the curd, water (to dilute the curd a little), and salt. Whisk it once just for 1/2 minute not more than that.
  • Now, add the slit chilies. Then, mix well with a clean ladle for marination.Notes: Never use your hands and ensure the ladle you use is moisture-free to avoid fungus formation.
  • Cover the marinated chilies and keep them aside on the kitchen counter. The next morning mix the chilies once and ensure there is no fungus around the chilies. Remove the chilies from the curd mixture and place them on a dry plate or tray. Also, keep the remaining curd mixture in the vessel, as we are adding the chilies back into the same at the end of the day. Do not refrigerate this mixture, let it be on the kitchen counter itself.
  • Place the plate under the sun for the entire day. At the end of the day, the chilies would have changed in color and shrunk a bit.
  • Now, keep the chilies back into the vessel which had the curd mixture. Allow it to marinate the entire night.The next morning, mix the chilies into the curd mixture and ensure the chilies are well coated with the remaining curd.
  • Spread the chilies again on a plate and keep them under the sun to dry.Repeat the same process (for 4 to 5 days) the next day, by mixing with the remaining curd mixture and sun-drying it.The curd mixture will be mostly absorbed by the chilies. The drying of the chilies helps to absorb more curd mixture every day.At the end of 4 days or 5 days, you will have a very little curd mixture and will be like a thick paste.
  • It took 11 days for me for the chilies to turn crisp. At last, the chilies would have shrunken in size and changes in color. Dry it under the sun until the chilies are completely dry and dehydrated. Then store them in a dry and airtight container.Frying the chillies: Once oil is heated up, lower the flame and then fry the chilies until brown color.Make this Mor Milagai Recipe during this peak summer season.