#TraditionalSouthIndianRecipe #GreenChillyPickle #QuickRecipe #Grandma’srecipe #SouthIndianCondiment
A delicious south Indian condiment ‘Puzhimilagai’, is nothing but a green chilly pickle that has a chutney-like texture and sweet spicy sour taste in it. As the name suggests, ‘Puzhi’ in Tamil means tamarind and ‘Milagai’ means chilly.
How to make Puzhimilagai | Green Chilly pickle?
The main ingredients of this recipe are fresh green chillies and tamarind. There are many versions of making this recipe, but I have always followed my Grandma’s method that calls for very few ingredients but tastes absolutely delectable.
This green chilly pickle goes well with idly, dosa and upma varieties, stuffed parathas, teplas and also with any rice varieties like curd rice, coconut rice, lemon rice etc.
- Green Chillies – 250 g
- Imli / Tamarind – medium lemon-sized
- Haldi / Turmeric powder – 1/4 tsp
- Jaggery – gooseberry-sized
- Salt to taste
- Hing – 1/2 tsp
- Mustard / Rai – 1/2 tsp
- Curry Leaves – few twigs
- Sesame /Til Oil – 3 to 4 tbsp
- Soak imli in 1/2 cup of water for 15 minutes, squeeze and extract
the imli water.
- Wash and pat dry the green chillies. Grind it into a thick paste. If
required, little bit of imli water can be used to grind the chillies.
- Take a thick bottomed kadai. Heat sesame / til oil, add rai, hing, curry leaves.
- When the mustard seeds splutters, add green chillies paste, imli water, haldi, salt, jaggery.
- Keep stirring in between and let it simmer till the oil separates. Adjust salt.
- Let it cool and store it in a clean airtight container, preferably a glass bottle.
- This recipe stays fresh for 1 or 2 months at room temperature and more if it is stored in fridge.