To begin making the Mor Milagai, first wash the green chillies well and allow it to dry completely by wiping it in a cloth

Slit the chillies in the middle slightly till half way along the end

Also, keep the stems, and don't remove them

Slitting of the chillies helps the chillies to absorb curd/ yogurt easily

In a large mixing bowl, add the curd, water and salt

Whisk well and add the chillies

Stir well with a clean ladle and avoid using your hands

We need to now marinate the chillies in a bottle

Place the Mor Milagai, along with the curd mixture into a clean bottle

Cover the bottle and keep aside in the kitchen counter

The next morning shake the bottle well, to allow the marination to blend well into the chillies

Ensure there is no fungus around the chilles

Remove the chillies from the yogurt mixture and place it on a clean tray and place it under the sun for the entire day

Keep the buttermilk in the bottle, as we be adding the chillies back into the same buttermilk at the end of the day

Do not refrigerate this mixture

Loosely cover the Mor Milagai with a loose kitchen towel

This is simply to preven the dust from sticking to the Mor Milagai

At the end of the day, place the chillies back into the bottle which had the buttermilk

Shake well, so the chillies get well coated with the buttermilk mixture

Allow it to marinate it the entire night

The next morning, shake the bottle and remove the chillies from the buttermilk mixture and dry it again under the sun for the entire day

Continue this process of drying and marination in the buttermilk for 4 days

The buttermilk, will be mostly absorbed by the chillies

The drying of the chillies, helps the chillies to absorb more buttermilk every day

At the end of 4 days you will have very little yogurt mixture and will be a thick paste

Mix the mor milagai chillies into the paste and ensure the chillies are well coated with the remaining yogurt paste

Spread this Mor Milagai in a tray and keep it under the sun to dry

Repeat the same process the next day, by tossing any remaining buttermilk/ yogurt paste and smearing it over the chillies

Dry it under the sun until the chillies are completely dry and dehydrated

Once the Mor Milagai is dry and feels de-hydrated and there is no moisture left, you can store it in a ziplock and freeze it and use it as and when required

How To Make & Serve the Mor Milagai Heat 1/4 cup of oil in a fry pan over medium heat

Add the Mor Milagai into the hot oil and fry on medium heat until it is browned and crisp on all sides

Ensure you add 3 to 4 chillies at a time and not overcrowded so they get fried evenly

Once the Mor Milagai chilies is rich dark brown and crisp, remove from the heat and serve

Serve the Mor Milagai with a bowl of Curd Rice for a comforting lunch or dinner