Puli Milagai

This is a hot and sweet pachadi, that goes well with idly, dosa  and curd rice. You can make this recipe when you are tired of the regular chutneys. This is a saiva-pillai recipe which I learnt from my mom. This recipe is typically made with young and tender green chillies -my mom calls them pinju milagai / kunju milagai. When the chilly season ends the chillies which remain in the plant do not mature and remain small in size. Such chillies are ideal for this recipe. These green chillies are not very hot and spicy and they can be eaten along with the pachadi. Green chillies and shallots are sautéed in gingelly oil and simmered in tamarind sauce to which jaggery is added to create this yummy sidedish. This stays at room temperature for 2 days and in fridge for 3-4 days.

Posting this recipe for “spotlight-curries and gravies” event conducted by Chandhrani of Cuisine delights, originally started by Indrani of Recipe Junction.

Puli Milagai

Ingredients:

1 tbsp. gingelly oil

10 12 no. young & tender greenchillies

25 no.shallots / sambar onions

¼ tsp turmeric powder

A big marble size tamarind

A small lemon size ball of jaggery

Salt to taste

For tempering:

1 tbsp.gingelly oil

½  tsp mustard

½ tsp urad dhal

A pinch of hing

Few curry leaves

Method:

  1. Wash and slit the green chillies half way through .
  2. Peel  the shallots .
  3. Extract juice from tamarind.
  4. In a pan heat 1 tbsp. gingelly oil. Add the chillies and shallots and sauté well, till they are half cooked.
  5. Now add  ½ cup of water. Let the chillies and onions get cooked thoroughly.
  6. Now add the tamarind juice, turmeric powder and salt . Allow the mixture to simmer for 10 minutes.
  7. Add jaggery  to the mix, let it simmer for few more minutes and remove from fire.
  8. The tempering is done liberally with gingelly oil. Enjoy puli milagai with hot Idli or Dosa.
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June 19, 2012. Tags: , , , . Curry/Gravy, Nellai Samaiyal, Pachadi, Sidedish.

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