Puli Milagai is a lovely and tasty side dish to have with idli, dosa, chapathi, upma and even with bread toast. The hotness of green chillies when blended with the spices , cooked in tamarind juice and added jaggery it really tickles the taste buds. The simple curd rice turnsout heavenly when had with this...
- Pre time: 05 mins
- Cooking time: 15 mins
- Serves: 8
Ingredients for making Puli Milagai:
- Green Chillies 10 to 12
- Tamarind pulp from a large lemon size tamarind 200 ml
- Turmeric powder 1/4 tea spoon
- Asafoetida / Hing powder 1/2 tea spoon
- Fenugreek 1/4 tea spoon
- Salt to taste
- Jagerry a large gooseberry size
- Gingelly oil / Sesame Oil 4 table spoons
- Mustard seeds 1/2 tea spoon
- Red chillies 1
- Curry leaves few
How to make Puli Milagai?
Wash the green chillies, remove the stem and wipe them well.
Finley chop them.
Heat the pan with the oil.
Do the seasoning with mustard seeds, red chilli and fenugreek seeds
Once they splutter throw in turmeric, asafoetida and curry leaves.
Put in the chopped green chillies to the oil and fry in medium flame and cover the pan with a lid.
Let them get fried in medium flame for 5 minutes.
Take away the lid, stir well and pour in the tamarind extract.
Add required salt and jagerry powder.
Allow to boil well till the gravy thickens and oil separates.
Store in a dry, clean bottle or jar.