Mor Milagai / Sun Dried Chilies
- 01
- December
- 2008
Mor Milagai Vatral:
Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies.
When I was a little kid…Mommy used to make batches and batches of Vadaams, Vatral and Appalams…stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be fun. As we had a very big terrace in our house…sometimes even our neighbours used to come up with their preparations. Later….it became like tradition to me, to make pickles, thokku and fryums for Mom & Dad…whenever I visit home. Generally all my hostel mates will bring pickles and stuff back from the vacation. But its just the opposite in my case…I fix pickles and fryums for my parents and take something store bought to my friends.
When I went home last December, it was pouring outside….hardly saw any sunlight. So the idea of sun dried veggies, appalams and vatral was given up. But managed to make these little buttermilk chilies. I am glad that Dad liked it.
Ingredients:
Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).
Method:
Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.
Leave them in sour buttermilk for a whole day.
The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday….maybe for 7-9 days. It will be dry by the time.
Collect and store ethem in an air tight container.
Heat oil, and fry them till crisp and dark brown….just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.
I bet this one really goes great with some Thairusadam..:)
Thanx Malar,for visiting ma blog.Hope to see u more around there.U got a nice space here..:)
Mmm.. Excellent vatral. Tastes great with curd rice. Good work Malar!
Mor Milagai Vathal looks perfect. I also prepare in the same way .. My husband like this vathal very much.nice sharing:)
Dahi ki mirchi wow. I like it with curd rice (sounds new na). Iam like that only.
I love mor milagai…every year my mom used to prepare them, even i have these sundried chillies rite now at home..love them with curd rice r with rice porridge..
my mom use to prepare this but i havent made a try! i use to buy it from stores! will surely make a try of urs!
Hey,even I am doing the same here,but its taking too long for drying since I get little hot sun here:(
I love this:)
My MIL was a regular in making butter milk soaked ,sun dried chillies.Chillies are certainly good for warming up in winter.I’ve an award for you in my blog:)
Mor milagai!what a feast to the eyes Malar. Enjoyed reading ur memories about this ‘vatral& vadagam making mela’ days back in our country. Here I do these in summer and store in refrigerator, because of lesser Sun.
nice step by step pics malar
Thanks for stopping by Varsha, and this lovely comment.
True it is Sanghi…everyone likes it with Dahi chaawal.
Thank you Shree.
Oh no, not at all Kitchen Flavors…I bet everyone around here…likes it in the same way. Thanks for this lovely comment.
Priya, How nice….you have it already, this is the first time, I did so little. I bet it tastes better with Kanji too.
Thanks Lekha, let me know how it turned up…its no big a deal…only sun does all teh work, lol.
Really Raje, thats wonderful…like mind works the same way…
Thats nice to know abt ur MIL Yasmeen. Yeah…sure it is so good for winter. Simple food brings up all falvour and makes us nostalgic, right. Hey…kool buddy, checked it out, thanks for the great award….
Thanks Viki, I do very little for myself here…when I see some sunshine…kool, do do it too!:)
Thank you Sagari.
I love mor milagai with curd rice, my grandmother always stacks up her kitchen with all types vathals. The pictures have brought back those memories
Hi Malar, Do we have to stuff them with sea salt, will this not become very salty, or do we have to mix salt to dahi ??
thx in advance for your reply,