If you ask me the most enjoyed moments of my spinster life, I would definitely mention my hostel days. I had a wonderful time and it brings me happy memories whenever I think about it. Those days I and my friend Priya used to bring bottles of preservatives like pickles from home and there was a huge fan following in my hostel for these pickles and the bottles would be empty within few days. One such dish which attained popularity during my hostel days is Puli Milagai. It is my chilhood favorite and I am going to blog about it today.
In this recipe, spicy green chillies are simmered in sweet tamarind juice and thus it adds an awesome taste at the end which is blended with the tangy taste of the tamarind, Sweet taste from the jaggery and spicy taste from green chilli. You can feel the exact taste when you eat it with curd/yogurt rice. Though the spicy content will be reduced slightly after cooking, this dish is advised to be served in a small quantity just like pickles (Spicy Right?). We usually prepare this dish in thick consistency and store it in bottles. You can very well change the consistency according to your preference.
Preparation time: 15 minutes
Cooking Time: 30-40 minutes
Makes: approx. 2 cups
Cayenne chillies / Green chillies – 50, chopped
Onion – 2 heaped cup, finely chopped
Tamarind – 1 orange size
Jaggery – 1/2 heaped cup
Turmeric powder – 1/2 teaspoon
Mustard seeds – 1 teaspoon
Salt – to taste
Oil – 3 tbsp
Water – 1 and 1/2 cups or as required
Method with step by step pictures:
1) Soak tamarind in a cup of warm water for 15 minutes and extract juice from it. Keep it aside.
2) In a Pan, heat oil. When it is hot, add mustard seeds. Allow them to splutter.
3) Add green chillies and saute for 3 minutes or till the chillies are soft. Make sure the kitchen is ventilated well to avoid strong aroma of chillies.
4) Add onions and saute till they are translucent.
5) Add turmeric powder and salt and stir gently. Then add tamarind juice and jaggery. mix well.
6) Cover the pan using lid and simmer the flame. Let it be till the mixture thickens. Stir in between at regular intervals.
7) Once the desired consistency is reached, remove from flame and cool down. store it in a bottle.
8) After 8 hours, again heat a teaspoon of oil in pan and pour the mixture. Give a quick stir for few minutes. (This step is optional if you store the puli milgai in bottles. This step is to make the green chilli more soft).
9) Serve hot for steamed rice, curd rice, idly and dosa.
10) It can be stored in a refrigerator for a week or more if well handled.
1) Serve it as a condiment for curd rice or for dosa.
2) It also pairs well with roti and stuffed paratha.
1) I have selected chillies which are medium in spice level. Please adjust the tamarind and jaggery quantity according to the spicy level of the chillies.
2) Adjust the water quantity as per the need. if you need watery, please some more water or reduce the water if you need thick consistency.
3) We love to cook till the onion gets caramelized and hence gets this colour. It may vary based on the colour of the tamarind and jaggery.