Moru Milagai alias buttermilk chili is made by oven drying method. Best for the people, who have rare sunshine days, and for the apartment lifestyle, were continuous 8-hour sunshine is highly impossible nowadays.
round veriety-rinsed and slited
sour in taste
Gently slit the chili, so that the seeds should stay intact. The slit should me in the middle, leaving the top and the bottom of the chili.
In a bowl, add sour buttermilk, salt, and chilies.
Soak them in the sour buttermilk for 3 days. By stirring them at least twice in a day.
On the third day, the chili should turn pale and starts fragrant.
Line the baking tray with parchment paper. Take the chilies out from the buttermilk and arrange them in the tray. And set the buttmilk bowl aside.
And bake it in the minimum temperature of 175° F for about 2 hours.
Allow it to cool down.
Once the chili reaches the room temperature, toss them to the same buttermilk bowl. And allow it to soak for another 12 hours.
Repeat the same process, baking them again for 2 hours in 175°F. Again soak in the same kept aside buttermilk.
Repeat again the same process for the third time. After the third time, the buttermilk should have minimized very much.
Heat oil in the pan, and fry few chilies and serve with rice.
Test fry them in the oil, if not crispy, then repeat baking process one more time. Finally discard the buttermilk.
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