How to make More Molagai Vathal -

A sour chilli preparation

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green chillies (हरी मिर्च ), Tamarind (इमली)

Cuisine : Karnataka

Course : Pickles, Jams and Chutneys

For more recipes related to More Molagai Vathal checkout Goan Chilli Pickle, Chatak Chilli Pickle, Green Chilli (Bhavnagri) Pickle, Hirvee Mirchi Cha Thecha . You can also find more Pickles, Jams and Chutneys recipes like North Indian Brinjal Pickle Tomacado Pickled Red Peppers Green Chutney

More Molagai Vathal

More Molagai Vathal Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for More Molagai Vathal Recipe

  • Green chillies 20

  • Tamarind 1/2 lemon

  • Salt to taste

  • Coriander seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Buttermilk 1/2 cup


Step 1

Select chillies, which are thick and short. Wash and wipe dry thoroughly. Prick the chillies all over with a toothpick and make a small slit at the tip. Soak tamarind in one-cup warm water, remove the pulp and strain.

Step 2

Add one-teaspoon salt and mix well. Add the prepared chilli and soak overnight. Fry the coriander and fenugreek seeds lightly on a dry tava, cool and pound to a coarse powder.

Step 3

Mix the remaining salt and the coriander / fenugreek powder with the buttermilk and whisk well. Remove the chillies from the tamarind and soak in the buttermilk now and leave for about three days or till the chillies turn white.

Step 4

Take the chillies out of the buttermilk and dry in sun. In the evening put them back in the same buttermilk. Repeat this process for two or three days or till all the buttermilk is absorbed.

Step 5

Dry the chillies completely in the sun and then store in a container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.