Summer calls for Vadagams & Vathals, utilizing the benefits of scorching Sunlight. The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation.  Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack.  The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      Last Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal).  These Sundried Vegetables are called Kondattam in some parts of Kerala.  I immediately asked her to save some for me.  This Mor Milagai is a batch she packed for me during my last visit to my hometown.
     The weather here in Malaysia is not so compatible for Sun-dried items and its long time I left my trials Sun-drying Vathals & Vadams. This is my Moms recipe and I have grown up seeing her make these Vathals & Vadams innumerable time, helping her along. When it comes to "Mor Milagai" or when literally translated it turns out to be "Buttermilk Chillies" is nothing but Green Chillies soaked in Buttermilk & Salt overnight and then sun-dried.  The process is done repetitively(soaking and then drying) until all the Curd mixture is absorbed by the Green Chillies. These soaked Green Chillies are spread in a clean cloth or on a plate and allowed to Sun Dry until all the moisture is removed from the vegetable.  It would turn out to be crispy and dry with a wonderful spicy aroma.

      All you have to do is Sun Dry the Green Chillies until dry and store it in a clear airtight jar.  And there you get a good amount of Mor Milagai ready to be sneaked in along with your preferred dishes.  Just heat few Spoons of Oil and deep-fry the Mor Milagai until it turns dark brown. The best combination is Thayir Sadham(Curd Rice) and Mor Milagai, the subtle Curd Rice goes hand in hand with the Spicy Mor Milagai.  You have a wide choice when it comes with what dish Mor Milagai can be accompanied with.  You can eat a bowl full of Neeragaram/Pazhangkanji or Kanji(Rice Porridge) with just a single piece of Mor Milagai.

For more CONDIMENTS LIKE VADAM/VADAGAM & VATHAL, Click here...

Cuisine - South India
Recipe Type -Condiments
Spice Level  - High
Difficulty - Medium
Author - SM


Preparation Time - 15 - 20 Minutes

Soaking Time - 8-10/Overnight(repetitive)
Drying Time - 3-4 Days

 

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

METHOD:

NOTES:

• You can use any variety of Green Chillies.
• Use Sour Curd/Yogurt for the purpose.
• If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
• Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
• Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
• Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
• It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
• This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
• Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
• Make sure to leave the Mor Milagai indoors during the night time.
• During peak summer these Mor Milagai get dried soon.
• Adjust the drying time according to the Climatic condition.
• Once dried, store the Mor Milagai in a clean & dry airtight container.
• Stays good up to a year or so.
• Can refrigerate it for longer shelf life.

HOW TO DEEP FRY MOR MILAGAI

 

INGREDIENTS:

Mor Milagai/Sun-dried Green Chillies  - few
Oil - To Deep Fry

METHOD:

• Heat Oil in a Pan, allow the oil to smoke off.
• Reduce the flame to medium-high.
• Add a handful of Mor Milagai/Sun-dried Green Chillies into the Oil and fry until it turns crispy and puffs up slightly.
• Fry until the Chillies turn into dark brown.
• Fry the Mor Milagai on a medium-low flame and make sure that the Chillies do not get burned.
• Remove the deep-fried Mor Milagai from the oil with a slotted spoon.
• Line it up on Paper towels and transfer it into an airtight container.
• Alternatively, if you are frying just 4-5 Mor Milagais then it is advisable to use just a few teaspoons of Oil and fry 1 or 2 Chillies at a time. 
• Serve this Mor Milagai/Sun-dried Green Chillies along with Rice, Dhal, Curry, Rasam or along with a cup of fresh Homemade Curd/Yogurt.
• Can serve it along with Arisi Paruppu Sadham, Moong Dhal Khichdi, or Variety Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Mint Rice etc., & etc.,
• Accompany Mor Milagai with Thayir Sadham(Curd Rice), Thayir Semiya( Curd Vermicelli), Neeragaram/Pazhangkanji or Kanji(Rice Porridge), Ragi Kali, Ragi Koozh etc., & etc.,
• The choice with which these Mor Milagai can be served is your personal preference.