Searing hot Chennai summers….after maavadu, plump green tanjavur molaga (green chillies from tanjavur) begin their market rounds. These crisp chillies with a slightly lower scoville scale are bought in kilos for preservation. The chillies are slit and soaked in a mixture of sour curd and salt before letting them to dry in bright sunlight. After some hours in the sun, the chillies let out their distinctive aroma, reminiscent of sour buttermilk. By evening, the semi-dried chillies, pale and creamy in colour, are back in the curd, soaking in more flavour. After four or five such jaunts, the chillies are dried to a crisp, and stored, till the next summer. The almost-pale brown treats are fried till brown-black and are said to be the perfect pairing for a bowl of curd rice.
This homespun culinary culture does not follow any weights and measures. The “eye’ measurement of the home maker is the key in its preparation. Ingredients vary from household to household. I follow a set methodology of soaking some Urad dal and wee bit of Fenugreek together. They are ground to a fine paste and added to the soaking chillies along with a dash of asafoetida. The final black fried chilly is an absolute bliss. I use this chilly in Morekali, arisi upma, upma kozhukattai, and many a times in regular rava upma too. To prepare that famed ‘Murugan Idli “black idli Podi, I use the black fried moremilagai in place of red chillies.
Curd plays an important role both in enhancing flavour and preservation of the chillies. Sour curds is acidic, almost like vinegar. The moment it combines with salt it begins its preservation activity. The probiotic benefits of curd remain, while it lends the chillies a cheesy flavour. Try frying the half-dried chillies and mixing it with hot rice and ghee…..lip smacking and this you can get only when you make curd chilly at home!
Foodialogues shares the preparation of curd chillies/Moremilagai. You need not wait for Tanjavur molaga, just any green chilly would help you spice up your pickle jar.
MOREMILAGAI / SUN DRIED CURD CHILLIES / SENDIGE MENASU
Ingredients for Moremilagai Recipe:
- GREEN CHILLY 500G
- BUTTERMILK/CURDS 1 C
- URAD DAL 1 TBSP
- FENUGREEK SEEDS 1TSP
- ASAFOETIDA 1 TSP
- SALT TO TASTE.
Preparation Method for Moremilagai Recipe:
- Soak dal and fenugreek together for an hour and grind to a smooth paste.
- Whisk curds, required salt, and the ground paste. Taste a little of the curd, the salt should be a little high.
- Wash, towel dry and slit the chillies. Drop them into the curd mixture and mix well such that curd coats the chillies.
- Leave it covered for a day or two.
- Remove the chillies from the curd and dry on a plastic sheet in bright sunlight.
- At the end of the day drop the chillies back into the curd mixture.
- Remove them from curd and dry again the next day. Repeat the process for another two days.
- Dry the chillies till crisp.
- Store in an airtight jar. Stays good for 2 years.
- Take required quantities and deep fry till dark brown or black and use.
