First make the sour buttermilk by keeping the buttermilk outside the refrigerator for a whole day.

Wash the chilis and pat dry them. Slightly slit them in the center. This is to get the buttermilk mixture to seep inside the chillies. A small prick is fine.

Put the chillies in a wide bowl, and pour the sour buttermilk on this. Add salt as needed. I used rock salt.

Mix this well so that the chillies get nicely coated in the thick sour buttermilk.

Let this soak for a 2 days. Cover it and keep it aside.

Everyday morning using a clean dry spoon, mix this well.

On the third day, take out the chillis only and spread this in a plate and keep it under the sunlight.

Let the remaining buttermilk in the vessel be left in it covered.

Once it is dried under sunlight for a whole day, take this back and put this into the buttermilk again.

The buttermilk will not be more, it will be just 2-3 tbsp left.

The next day again take out the chilies and sun dry them. By this time, the buttermilk must have completely absorbed, but if anything left, repeat the same next day.

I didn't take step wise pictures after this as i have sent it for drying to my friend's house.

Once all the buttermilk are completely absorbed, sun dry the chillies till they become crisp.

Once they are crisp, store them in an airtight container and keep it in a dry place.

Whenever needed, add 2 tsp of oil in a pan and saute few dried chillis till they turn crisp.

Usually they deep fry the mor milagai and use it. If you wish to do it that way go ahead and do it.