September 12, 2016

Puli Milagai - A simple method (Green Chillies in tangy gravy)

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: 10 mins
Serves; 10

Ingredients for making Puli Milagai:

Green Chillies 15
Tamarind pulp from a large lemon size tamarind 200 ml
Turmeric powder 1/4 tea spoon
Asafoetida / Hing powder 1/2 tea spoon
Roasted fenugreek Powder 3/4 tea spoon
Salt to taste
Jagerry a large gooseberry size
Gingelly oil / Sesame Oil 3 table spoons
Mustard seeds 1/2 tea spoon, chana dal 2 tea spoons
Red chillies 2


How  to make Puli Inji?

Wash the green chillies, remove the stem and wipe them well.
Put them in the blender jar and just give few two or three turns. Keep them aside.
Heat a pan dry roast the fenugreeks / venthayam to brwon and powder them. Keep aside.
Again heat the pan with the oil.
Do the seasoning with mustard seeds, chana dal, red chillies and asafoetida.














Put the crushed green chillies to the oil and fry in medium flame for two minutes.
Add the tamarind juice, jagerry, salt and turmeric powder.
Let them boil till becomes thick like a sauce.
Sprinkle the fenugreek powder, stir and switch off the stove.
ALSO SEE KERALA SPECIAL IDI CHAKKAI THORAN RECIPE HERE



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3 Comments
Comments
  1. Spicy!...Nice recipe..Than you...from www.mithraja.com

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