Today's recipe for Cooking from a Cook book Challenge (CCC) event is Puli Milagai,an accompaniment with a blend of spicy,tangy and mild sweet taste.
Puli milgai goes very well with curd rice and the consistency is personal preference,it can be made slightly runny or pickle like consistency.As we prefer pickle like consistency I made it slightly thicker.
This recipe I noted down from my sister's recipe collections,now on to the recipe........................
Basic Information
Preparation time 10 minutes
Cooking time 20 minutes
Makes 3/4 cup
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chilly/pachamilgai | 20-25(sliced) |
| Tamarind/puli | small lemon size |
| Jaggery/vellam | 11/2-2 tbs |
| Oil | 2tbs |
| Turmeric powder/manjal podi | 1/4tsp |
| Mustard seeds/kadugu | 3/4tsp |
| Fenugreek seeds/vendayam | 1/8tsp |
| Salt | 3/4- 1tsp |
Method
Slice the green chillies and soak the tamarind in a cup of water,extract the juice.Set it aside.
Heat a pan with oil and crackle the mustard and fenugreek seeds,add the sliced green chillies.Saute it for couple of minutes.Add the tamarind water,salt and turmeric powder.Let it boil in a medium flame for 10 minutes or till the raw smell disappears.
Add the jaggery and cook it for 2-3 minutes or till it reaches the desired consistency.Put off the fire.
Store it in a glass container after cooling.
Enjoy.......................................................................
- The amount of jaggery can be increased according to personal preference.
- While slicing the green chillies remove some seeds to avoid extra spicy.
- Here I used the small variety of green chilly,if you are using the long one reduce it to half of the amount.
- Puli milgai tastes better on the next day and can be stored in room temperature for 3-4 days and in refrigerator for 10 days.
- Instead of jaggery,brown sugar can be used.
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