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.
Serves: NA
Preparation
Time:3-5
days
Cooking Time: Nil
Ingredients:
1.
Green
chilies – 250 gm
2.
Sour
curd – 2 cups
3.
Salt
– 2 tbsp
4.
Fenugreek
– 1 tbsp
Method:
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 3: Wash and pat dry the green
chilies.
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 9: Store in airtight container.
Step 10: Deep fry in oil before serving.
It goes well with curd rice and is used to season mor kuzhambu.
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