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.
Idly powder/ Milagai Podi is a quintessential condiment in every South Indian household. It is made in bulk quantity and relished on a daily basis.
The usual version of idly powder has black urad dal, chana dal, sesame seeds, red chillies, hing and curry leaves. But here, in order to incorporate a superfood in my daily menu, I have used Organic Raw Chia Seeds in place of sesame seeds. Chia Seeds are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber and enhances the nutrient content of the dish greatly. The Milagai Podi can be prepared in bulk and stored in air-tight box for good about 2-3 months. Commonly, idly powder is mixed with sesame / til oil and consumed in the form of a paste as an accompaniment to tiffin varieties. Another interesting way is to smear the podi paste on idly or dosa. This is an ideal option for tiffin box or for packed travel food as the podi and oil coated tiffin stays fresh for a long time.
Black urad dal – 1 cup, splitted
Chana dal – ½ cup
Raw chia seeds – ¼ cup
Dry red chilies – 25 to 30 nos
Asafoetida / Hing- 2 to 3 tsp
Curry leaves- 2 to 6 twigs, torn into pieces
Salt to taste
Sugar – ½ tsp (optional)
cooking oil – 1 to 2 tsp (Preferably sesame oil)
Roast black urad dal, chana dal, dry red chilies and curry leaves one by one with little amount of oil till they are crisp and golden in colour.
Chia seeds can be grounded raw (Grounded form of raw chia seeds helps in the optimal absorption of nutrients in our body).
Bring the roasted ingredients to room temperature.
Grind it into a coarse powder along with chia seeds, asafoetida, sugar and salt.
Transfer it to a large bowl and mix well.
Store it in an air-tight container to keep the flavours intact.
Relish this podi with idly, dosa and upma varieties.
Few interesting ways of using this podi…
For preparing podi idly, make a paste of Chia seeds Idly powder with oil/ghee and smear it on both the sides of idly. Serve hot with curd.
For onion podi dosa, sprinkle a tsp of Chia seeds Idly powder and chopped onion over the dosa on one side. Flip and toast both the sides till golden.
To have it along with plain idly, dosa or upma, just mix the required amount of Chia seeds Idly powder with sesame oil/desi ghee and relish.
An instant method for preparing a mouth-watering, luscious raw mango pickle…Famously known as Keethu Manga Urugai down South, keethu means cut, manga means mango, urugai means pickle…one of the easiest pickles that can be made in a jiffy with very few ingredients available in our pantry.
How to make Instant Raw Mango Pickle?
This cut mango pickle is omnipresent in festival spreads and wedding menus…and in summer, when green mangoes are available in plenty every South Indian household likes to prepare this frequently and relish it with almost every meal.
Bursting with flavours, enticing with tangy and spicy taste, this pickle goes well with curd rice, dosa varieties, upma and pongal/khichadi varieties. It stays good for 2-3 days at room temperature and for about a week or 10 days when refrigerated.
An instant method for preparing a mouthwatering, luscious raw mango pickle…omnipresent in festival spreads and wedding menus…in summer when green mangoes are available in plenty, every South Indian household likes to prepare this frequently and relish it with almost every meal.
Course: accompaniment, Basic Recipe, Pickle
Cuisine: South Indian
Keyword: Cut Mango Pickle, Keethu Manga Urugai, Mango Pickle, Raw Mango Pickle
Author: Delicious Galore
2medium sizedRaw Mangoes raw and firm
¼tspTurmeric Powder / Haldi
2tbspRed Chilly Powder
¾tspFenugreek / Methi Seeds roasted and powdered
¼cupSesame / Til Oil
½tspAsafoetida / Hing
1tspMustard Seeds / Rai
Wash and pat dry the raw mangoes. Cut them into thin pieces along with the skin.
Place the mangoes pieces in a bowl. Add salt, haldi, chilly powder and methi seeds powder.
In a small kadai, heat oil and add rai. When it splutters, add hing.
When the hing emits nice flavour, switch off the flame.
Pour the tadka over the mangoes and mix well.
Yummy raw mango pickle is ready to serve.
If you must store the pickle for later use, store it in a dry, air-tight container.
Increase or decrease the amount of chilly powder as per your taste.
If you don’t have roasted and powdered methi seeds powder, dry roast and powder/pound them coarsely.