Mor Milagai Vathal- 50Gms | Shivasai Curd Chilli Vadagam/Dahi Mirchi Fryums/ Curd Chilly Vadam For Spicy Flavor

"Spice Up Your Meals with Genuine More Milakkai Vathal!"

1. An introduction to the item:

The classic South Indian dish More Milakkai Vathal is made by soaking green chilies in buttermilk and salt, then sun-drying them until they are crisp. Its age-old method gives it a distinctive personality, making it a favorite side dish in homes everywhere. Although the prep uses only a few ingredients, it provides a flavor explosion when fried. It has a permanent spot in Tamil and other South Indian cuisines because of its rustic appeal. These sun-dried curd chilies, when deep-fried, produce a fragrant crisp that complements curd rice, dal, and rice.

2. Alternative and Product Names:

In Tamil, this product is often known as More Milakkai Vathal. In different places, it is also known by different names, like mor milagai, sun-dried curd chillies, and dahi mirchi. With only minor differences in language and regional dialects, each name represents the same preparation technique.

3. Components and Ingredients:

More Milakkai Vathal's major components are rock salt, buttermilk, and green chilies. Fresh green chilies are first slit and then soaked in fermented buttermilk, which is frequently combined with salt. The chilies are dried in the sun until all moisture has evaporated after absorbing the flavors. The end product is dried chilies that may be fried before being served. It depends on the organic fermentation of buttermilk and the heat of the sun; no man-made additives are necessary.

4. The product's taste and feel:

Milagai vathal becomes crispy and crunchy when fried, making it a delightful complement to any dish. The taste is a blend of salty, acidic, and hot, with a trace of sourness from the buttermilk. The heat from these fried curd chillies is moderate and lingers rather than being overpowering, unlike the heat from fresh chillies. The distinctive mouthfeel is produced by the crunchy outside layer and somewhat chewy center. The flavor is consistent across locations, regardless of whether it is referred to as mor milagai or dahi mirchi.

5. The product's nutritional and health benefits:

Milakkai Vathal, which is produced mostly using chilies and buttermilk, is a richer source of nutrients from rock salt, such as vitamin C, probiotics, and minerals. Soaking in buttermilk promotes fermentation, which increases its probiotic content. Sun-drying is a natural method of preserving chilies without the use of chemical preservatives. It can improve appetite and aid digestion when taken in moderation. Additionally, its strong taste balances out bland foods like curd rice or dal, adding variety to meals.

6. The product's cultural and traditional significance:

Making More Milakkai Vathal is a seasonal home practice in South Indian culture, mostly done during the summer. These chillies are dried in the sun in large batches by families for usage throughout the year. In Tamil Nadu, it is frequently included in traditional thalis and is regarded as a must. In addition to its flavor, it's a way to preserve food that is firmly established in Indian culinary tradition. Mor milagai brings back memories of home cooking for many people.

7. Recommendations for Serving:

In general, more Milagai vathal is deep-fried in oil until it is crispy and golden brown. It is then served as a side dish along with curd rice, tamarind rice, or sambar rice. It can also be sprinkled over simple rice, and its salty, sour taste goes well with milder meals, giving them a crispy texture. for a rapid mixing with ghee. A well-balanced dish may also be made by combining dahi mirchi with dal-rice pairings.

8. Advice for Storing and Shelf Life:

More Milakkai Vathal is a sun-dried item that, when stored correctly, can stay for a long time. Keep it in a cool, dry location away from moisture in an airtight container. It lasts for months if it is not exposed to moisture after being produced in huge quantities. Although refrigeration is not necessary, maintaining dryness is essential for maintaining the product's quality.

9. Appeal to the Target Audience:

Individuals who like classic accompaniments with their meals will find Milakkai Vathal to be more appealing. It is particularly well-liked by people who like to add homemade-style touches to rice meals. Additionally, it appeals to health-conscious consumers seeking organic, sun-dried substitutes for packaged pickles and condiments. It is a popular option among South Indian families and those experimenting with local cuisines because of its historical and cultural value.

"Bring Home the Flavor of Tradition – Add More Milakkai Vathal to Your Plate Today!"