Mor Milagai (Curd Chilies)
ヨーグルトに漬けた白い唐辛子！南インド定食の強烈なアクセント
Description
A traditional South Indian preserved food pickling green chilies for days in sour yogurt (buttermilk) with massive salt, sun-dried until dry and white.
Classification: For Maniacs,Dried Food,Saltiness and Heat
Shops selling Mor Milagai (Curd Chilies)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green chilies
- Buttermilk(or Plain yogurt)
- Salt
Instructions
- Take dried white Mor Milagai out of the storage jar.
- Heat a little oil in a pan, deep-fry briefly on low until darkish (or deep brown) without burning.
- Serve alongside Yogurt Rice (Curd Rice) or lightly flavored porridge (Kanji), biting into it like a snack while eating.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
(Irreplaceable due to chilies accompanying yogurt acidity and fermentation feel)
Pairing
Yogurt Rice (Curd Rice), South Indian porridge (Kanji)
Trivia
[Hardcore] 'Mor' means buttermilk, 'Milagai' means chili. Since it's dried after undergoing yogurt acid and lactic acid bacteria fermentation, it condenses 'umami and intense saltiness' on a different dimension from regular chilies. A soul food South Indian grandmothers prep massively as summer handiwork.
Eating tips & etiquette
[Unique Eating] Between bites of mild cold 'Yogurt Rice', bite into this chili deep-fried crispy, awakening the brain with a triple punch of intense saltiness, acidity, and heat!
Allergen
Dairy