Sharing of one’s own farm produce with the co-villagers is a wondrous culture that still is customary somewhere in our villages. My amma had got some green chilies from village that was grown by a farmer who takes care of our farm as well. I had them in excess and they started ripening; therefore I made yoghurt chilies with those chilies though they were not the right chilies for the purpose. Generally yoghurt chilies or mor milagai is prepared from short and hot chilies.
Preparation Time:3-5 days
Cooking Time: Nil
1. Green chilies – 250 gm
2. Sour curd – 2 cups
3. Salt – 2 tbsp
4. Fenugreek – 1 tbsp
Step 1: Soak the fenugreek for 2 hours or even overnight and grind it into a smooth paste.
Step 2: Mix the fenugreek paste and salt to the beaten curds and stir well. Dilute with water if necessary.
Step 4: With help of a tooth pick or fork pierce at the centre of each chili; I have pierced with knife as the chilies I used were longer.
Step 5: Soak them all in the prepared curd and rest it overnight.
Step 6: In the morning squeeze the curds and spread the chilies in a large surface and sun dry them by tossing in between. Preserve that curd in refrigerator.
Step 7: In the evening, take out the curd and soak the partially dried chilies in it and rest it in normal temperature overnight.
Step 8: Repeat step 6 & step 7 until the curd exhausts. After that keep sun drying the chilies until they are completely off moisture.
Step 10: Deep fry in oil before serving. It goes well with curd rice and is used to season mor kuzhambu.