Mor Milagai (Sun-Dried Chillies)

Mor Milagai (Sun-Dried Chillies)Green Chilli, Curd, Salt Spicy green chillies are marinated in curd with salt and sun dried over a week or two. The marinating and drying processes are initally alternated till the liquid is all soaked up and then the chillies are dried till they are completely dehydrated. The patience that goes into this process is well rewarded with the final Mor Milagai (Buttermilk Chilli) that is irresistible. These sun dried chillies are fried just before

also called Sev in North India

The quintessential Indian pickle

Take an equal cup quanity of curd (volume measure) & mix with the Podi to make a paste

Pepper Rasam Podi + Sambar Podi

this is one of Girija Paati’s more ‘modern’ recipes

4 Bestseller Low-Spice Savouries

A few years down the line she had a whole harvest of sweet

Thengai Sadam Podi is typically added to rice after it has been flavoured with a dollop of ghee or a splash of til (sesame/gingelly)

then try out this alternative

the best way to eat this pickle is to mix it with hot rice

She uses a 100-year-old family recipe where the lemons are just allowed to marinate in a pure rock salt turmeric brine for about 10 days before the spices are added

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