Recipe - Mor Milagai And Manathakaalikkai Vethal

1. Cut green chilies into one inch pieces. 
2. Dip green chilies in butter milk. Add salt and hing powder to the butter milk. Should soak for 4-5 days outside in cool area.  
3. Then remove green chilies and dry in sunlight for few hours. 
4. Put dried chili back in the same buttermilk and let it soak overnight. 

Repeat steps 3-4 everyday for a few days until all butter milk is absorbed by chilies or manatha kaalikka veththal. Green chilies should become white. I do not know what color manatha kalikka vethal should become. 

Finally store the by now crisp milagai or manatha kalikka veththal.  Fry it and serve.

Cut into 1" pieces

Dipped in buttermilk

After 3 days of soaking

Buttermilk and Green chili - both being dried in the Sun. I think buttermilk is dried so that the salt can be absorbed better by chilies when the latter is soaked in the former later in the day,

I use a cover for both buttermilk and green chilies (milaga) so birds and insects don't mess with them.

Final Mor Milagai (molaga or molagai) - Its Crisp