Making of ‘Mor Milagaai’ – Sun dried chillies

If, you have been following my blogs regularly you can make out what ‘Mor Milagaai’ means. I made a blog called ‘neer more’ and another one named ‘milagaai podi’. ‘Mor/more/moru’ meaning sour/butter milk or curd and ‘Milagaai’ is chilli. This post will be a video log + photo log of how to make this kind of a food item.

Aside: I was taught not to start a sentence with ‘If’ or ‘But’, but who follow these rules nowadays 😉

Mor milagaai

Mor milagaai

A little bit about ‘mor milagaai’:

When I was a little kid in India, my amma and some of her friends used to make batches and batches of Vadaam, Vatral and Appalam. These are an accompaniments to the rice and sambaar (soup like). I used to assist them and admire them greatly. It really used to be fun.  Whenever we (my friends and I)  go to the ‘mottai maadi’ we used to enjoy the aroma and chase the kaakaas (black crows). As we had a very big terrace in our house called ‘mottai maadi’…this is found at a top of an apartment, loft like but open , sometimes even our neighbours used to come up with their preparations.

Later, it became like tradition to me, to make pickles, thokku and fryums.  Generally all my school mates will bring pickles and stuff like that to school in their tiffin carriers.

The joy of us friends sharing our food, sitting under a tree. Now when I think about it, if there were such a thing as time machine I will jump into and take a ride back in time and never come back 😛 It used to be some of my best days in my life time. Let me explain these tiffin carriers. These were our lunch bags.

Tiffin carrier

tiffin carrier

Tiffin carriers are basically small covered bowls or metal Tupperware stacked on top of one another. Each bowl contains different kinds of rice and mixture. Like curd rice, rasam rice, sambaar rice and another container with ‘vadagam’ or ‘mor milagaai’. It is mostly rice that we eat during lunch hours as rice being the staple diet of India but sometimes kids used to bring roti, poori and so on. Nowadays one can get them in plastic too.

The worst part of our school days were our miss (teachers) used to check our tiffin carriers whether we finished our food or not. If we have not they would shout and tell us to sit outside to finish the food. See nowadays kids are so smart. We were so innocent when we were kids. We wouldn’t have the idea of throwing our food away.

I think I got carried away with the tiffin carrier topic 😛 Let’s go take a look at some videos 🙂


You’ll need:

  • Green chillies (as much as you want)
  • Salt as per your taste
  • Butter milk
  • Some water


Step 1

With a sharp knife or a safety pin, make a slit hole into your green chillies. My amma does it so fast but she slowed down for the video 😉

Step 2

Add desired amount of salt to the green chillies. It depends on the amount of chillies. Add your butter milk. Mix well so that the butter milk is widely spread. Add some water. After mixing, close the container and leave it aside for the chillies to soak up the butter milk for a couple of days. My amma leaves it for 2-3 days.

Step 3

Drying the chillies under direct sunlight (outdoor)

Drying the chillies under direct sunlight (outdoor)

After 3 days of soaking, dry it under sunlight rays. Usually we leave it for a week or 2 depending on the weather.

Step 4

Fry the mor milagaai in a hot oil pan until crisped brown in colour. Enjoyyy the taste.

If you want to share any tips, please leave a comment below. All the best in making these fryums.

Prad 🙂


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