Majjiga Mirapakaya, Moor milagai, Dahi Mirchi!

Sharing is caring!

Mor Milagai is a class of its own! I guess its also referred as Majjige Menasu/Balaka in kannada or can be translated as Yogurt Chillies or Moor Molagai in Tamil. This is a great combo with Peruguannam or Thayir Sadam. And not to say about eating these with Dal rice that hubby dear loves! Andhra is known for its affectation with chillies, be it red green or anything chili! So it was no surprise to see Athamma saying that hubby dear loves Majjiga mirapa with Pappu annam.

Having grown up in Madras, I am more familiar with Moor Milagai. Have always loved eating these with the thayir sadam. Amma takes up this task come summer! One incident I remember was the first time that Amma was trying this out during my high school. We use aluminum utensils for deep frying and certain cooking and Amma thought drying these yogurt soaked chilies would be good in them, she did. Only to find that the chillies were leaving a very stark imprints in the utensils. She had to discard the vessel because of that. Other than those couple times, Amma had not attempted making these again.

So I was very excited at the prospect that Athamma wanted to make these at home. I believe she used to make these very regularly at their place. When she visits her daughter’s place during summer, she comes back with a big batch of these Majjiga Mirapa Kayyalu and Biyam Vaduyallu because hubby dear loves these. I wanted to know how Amma used to make these and found them to be the same. When we found ourselves with a big batch of long firm green chillies, we couldn’t wait for longer. It was fun watching Athamma soaking these in curds everyday and running around with the vessel to catch the sun in its zenith! She says these dries well when spread during the mid day. And you can imagine how hot it would be anytime of the day here! She also insisted I take all the different stages in its drying. But just my luck, excepting for few shots, I am unable to locate the rest!

But apart from these, you also have the hotels here offering a handful when you order packed lunch. So I have my share always reserved with my colleagues who order typical tamilan meals. Mor Milagi are revered items and much in demand! But I make sure I have mine in store always.

Here’s how you go about it.

Ingredients Needed:

Firm Green Chillies – 10 nos
Curds/ Yogurt – 1 cup (first time)
Salt- 1 tsp

Method to prepare:

Wash and wipe the firm green chilies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chilies in middle, make sure you don’t completely cut them off from their stalks. If you want you can remove all the seeds .

Soak these chilies in curds for about 3 to 4 days. By then the chilies turn their colour.

Remove the chilies from the curds and dry these in hot sun. By night, put them back in the vessel that has the curds. You can add more curds if you find them.

This way repeat for about 3-4 days. The chillies are completely pale yellow by the time they have absorbed enough curds and are dried well.

Store these in air tight container. When required, fry these in medium hot oil, for a crisp tangy chilies.

The temperature of the oil is important as if its too hot, it will get over burnt or less heat, they don’t get fried well. Result will be soggy chilies. So right temperature is very important.

This is the basic way of doing it. At times the curds can be favoured with cumin, coriander or amchor powder. When chilies are soaked in this curds, it absorbs that taste.

Raw and Fried Mor Molaga with Curd Rice!

Print Recipe
Majjiga Mirapakaya, Moor milagai, Dahi Mirchi!
Votes: 0
Rating: 0
Rate this recipe!
Votes: 0
Rating: 0
Rate this recipe!

You may also like


  1. I hate u..:( for the fact that u reminded me of my ammama back home.. she makes world’s best majjiga mirapakaya and how I used to devour them..but urs look yummy Srii..:D.One question though – yevi baguntayi?.. pedda kaayalava?.. leka ila chinna mirapakaayava?.. I think the small ones a bit fiery rite?..


  2. Don’t tempt me like that! Wait wait, till full summer here! I am going to make these mirapakayalu too! I know the heavenly taste! Thanks for the easy recipe, srivalli! good luck in the marathon. It’s a unique entry for AFAM-raspberries!

  3. My mom used to make this often enough since my father and her adored it. I am not so much of a pickle person neither for this. But will make this one for my best half ๐Ÿ™‚ Thanks Valli

  4. you made it! good good! love love love these! I had people bring packets of these from India, when I lived in the US. Its so delicious! I’m still figuring out what to make with chillies!!

  5. Hi Srivalli…
    That was a very useful recipe. Looks so good. Love them very much. Will try this one for sure when there is a bright sunshine in my place.

    Hay…. I have something for u in my blog.

  6. Mor milagai..i loooove those.(i wanted to go on with “Love”..:D)Again, this is my appa’s fav. item.I have never tried making this at home, come to think of it neither did my mom.She usually buys it and sends it here for me.In my home, it is only allowed to have with tayir sadam, to have it last till trip to india..:).I have to try this now .But i always got the idea that they sundried these..

    Now that’s unique entry to AFAM.I am not firing any pellets mainly ‘coz this is my most fav. item and its Dee’s event…:)).again i am hopeful that from next event onwards only fruits will be allowed.Thanks for sharing this recipe.

  7. I love to eat fried balaka with plain yogurt rice, looks mouthwatering. I tried making it once, didn’t work. I think you need lot of heat!:)

  8. thanks for the recipe for dahi mirchi. i’ve never made these, so you have to deep fry these? is there any other way to eat these?

  9. Audacious, Valli, chilli for raspberry, tho’ I haven’t checked the link and it may well be justified! I’m laughing hard ๐Ÿ˜€

    It was while looking for these mirapakayalu that I stumbled on to my first food blog two years ago – I love the ones stuffed with sesame seed – had them only once, never found them again! Rare and excellent! Do you know anything about them?

  10. Valli…. I love mor mulagai…. ohhh how i miss them here….:( I dont get it here in the india store… feel so bad.. I want am craving for the molaga and the some perugu anna… yummmmmm… Drool

  11. I got some chilies that are not at all spicy..can say very lightly spiced…. but they r nice and thin….What do u think Can i use it?.. or will it become too bland?….do guide me… Do u think i can use jalapenos or will it be toooo spicy?

  12. indo, Thank you for the cheering..we need all the support!..:)..glad there are so many favorites for this simple dish!

    Siri, I am sorry ..had I known..I won’t have posted it..:)…but glad I reminded you of those wonderful years as a kid right!..

    about that chilie size..normally athamma says the long ones come out well..though you can always remove the seeds in the smaller ones!..yeah the smaller ones are more fiery!

    kamala, nice to know!

    bhags, with khichadi?..sure never knew this combo!..thanks

    Ben, thank is very exciting to munch on a fiery one..:) try a mexican, am sure you will love it!

    Uma, heheh..hope the summer is there for you soon!thank you for the wishes..I am literally running around for recipes now

    ranji, thanks..glad to know!

    Hetal, thank you…you are welcome

    Madhavi, this is the second time I am hearing this combo..will try it next time

    Jayashree, yep me too!

    DK, try this out sometime then

    Anu, glad you do…heheh..all because of you!

    Swati, ehmm..yeah its heavenly! thank y ou…its quite simple though

    Asha, heheh…yeah but try again will surely work out right this time

    Laavanya, my pleasure…

    sra, hheheh..I just took a chance…abt the sesame seeds..athamma was saying that the chiles can be stuffed like that too..will ask her for more details..I normally like it plain..

    Richa, yep..rightly said!

    Sukanya, thank very sweet of you!

    Maheswari, thanks for the consideration…I love to participate in this event!…:))…

    Alpa, you are welcome!..yeah these are normally deep fried…I think you can get these done in mw applying little oil over it and mw for 30 – 40 secs..try it out

    sowmya, thank you!

    Shubha, thank you…yeah you can use those..if you feel they are less spicy don’t remove the seeds…jalapenos are at times too spicy right…

    TBC, glad to know!

    satya, hehhe..yes thats how she was on the weekends I saw her!..:)

Leave a Reply

Your email address will not be published.