Sun-Dried Curd Chilies, Mor Milagai

Sundried Curd Chilies- a delicious crisp chili preserve marinated in yogurt for few days and then sun dried

Sun-dried Curd Chillies/ Mor Milagai/ Sandige Menasu/Mirapakaya/ Dahi Mirchi is an easy green chili preserve . It is specially made during summer as it need hot sun to dry properly. Though these curd chilies are easily available in the market but the salt content in those chilies are very high so I prefer to make my own batch at home which easily last for an year.

These curd chilies are super simple to make and taste delicious with any thing specially with curd rice, sambhar rice, daal chawal , khichdi, I even have these with my daily roti sabzi meal.

How To Make Curd Chillies

Curd chilies are marinated in sour curd in which salt,little roasted fenugreek powder and pinch asafoetida is added. Addition of fenugreek powder and asafoetida is optional abut highly recommended. Choose mildly spiced, slightly big thick plump green chilies for making this .The chilies are washed and slit from the center .Retain the stalk of the chilies if they are good .

Take sour yogurt or buttermilk/laban and whisk it properly and then add some water to dilute it. Add salt ,roasted fenugreek powder and asafoetida in the curd mixture. Now add the slit green chilies in the buttermilk and press them down. Put a slight heavy plate over the chilies so they will submerge in the buttermilk else they will float on top. Keep them soaked in the buttermilk overnight, then in the morning take out all the chilies and spread on a plate and keep in sunlight for the whole day. Keep that buttermilk in the refrigerator.

In the evening bring the chilies inside and again soak in the same buttermilk whole night , next morning take out the chilies spread on the plate and sun dry.

Repeat the process for 5 days.

Choose mildly spicy ,slight big and plump green chilies for making curd chilies,Wash and slit the chilies from the center so they will absorb the curd

Add salt,roasted fenugreek powder ,pinch asafoetida in the sour  buttermilk and add the green chilies in it and soak overnight

Next day take out the curd chilies from the buttermilk ,spread on the plate and keep in sunlight for the whole day

Repeat the process for 4 days- soaking chilies in buttermilk overnight, next day take out the chilies from the buttermilk,keep the remaining buttermilk in the refrigerator and sun dry the chilies during the daytime.

After 4 days the chilies will change there colour and become creamish like the pic shown below.

Now discard the buttermilk and sundry the chilies for 3-4 days or till they are dried completely . Make sure to dry them completely else they get mold .

When they are dried completely then store in an airtight jar and shallow fry or deep fry on low heat when needed.

Serve these Fried Curd chilies with Curd Rice, Sambhar Sadam, Tamarind Rice with some Instant Mango pickle

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