Puli Milagai Pachadi / Tamarind Chilli Gojju

TamarindGingerGojju

Under the theme “Family recipes” here is one more. Mine and my appa’s favorite -Puli milagai or puli milahai. It is like Bevu Bella and pretty much has all the six tastes but it is not raw. We need to cook this one thought. It is a spicy and tangy recipe with the hint of sweet and goes well with curd rice. I make it either thin to thick consistency depending upon the day. (err I should say mood) With thin consistency you  can mix it with rice and make it as a rice accompaniment. The best thing about this recipe it has about one week of shelf life without refrigeration. So this was one of the staple dishes that I used to take to my hostel along with other snacks.

Pulimilagai

 

This falls under pachadi and pickle category. It is the combination of green chillies, ginger, tamarind, fenugreek powder and seeds, jaggery and salt. The other interesting thing about this recipe is you can adjust the measure of ingredients according to your taste. If you want the goodness of ginger add more ginger and reduce the amount of green chillies. The same goes with the other ingredients. The measurement I mentioned here is what our family loves. I am including more jaggery and you can adjust that as per your taste.

Ingredients:

  • Green chillies – 15
  • Grated Jaggery – ½ cup
  • Chopped Ginger – 1/3 cup
  • Methi seeds – 1 tsp
  • Methi powder – 1 tsp
  • Mustard seeds – 1 tsp
  • Tamarind – small lemon size
  • Salt – 1.5 tbsps (adjust accordingly)
  • Water – 2 cups (If you want thin consistency add more cup of water)
  • Turmeric Powder – ½ tsp
  • Hing – 1 tsp
  • Oil – 2 tbsps

Steps:

  • Finely chop the green chillies and ginger.
  • Grate the jaggery.
  • Soak the tamarind in 2 cups of water and extract the juice.

PuliMilagaiIngredients

  • Heat the kadai or strong bottomed vessel and add 2 tbsps of oil.
  • Once the oil is hot add the mustard seeds, methi seeds and hing.
  • As they start splutter add the chopped chillies and ginger.

ChilliesGingerSaute

  • Add the turmeric and salt and saute it for couple of minutes. (Care should be taken while cooking green chillies. The spicy smell of green chillies is very strong. Make sure the ventilation is proper)
  • Now add the tamarind water, salt and grated jaggery and let it simmer.

AddingTamarindJuiceBoiling

  • If you want thin consistency you can turn it off when it starts to boil.

CookedPuliMilagai

  • If you want thicker consistency let it simmer till the gojju thickens. It might take close 20 to 25 minutes.
  • Just before turning it off add the methi powder and mix well.
ThickPuliMilagai

Thick Consistency Gojju

ThinPuliMilagai

Thin Consistency Gojju

Puli Milagai Pachadi / Tamarind Chilli Gojju
A sweet and sour and spicy gravy prepare with green chillies and ginger– a perfect accompaniment for yogurt rice and upmas.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. Green chillies – 15
  2. Grated Jaggery - ½ cup
  3. Chopped Ginger – 1/3 cup
  4. Methi seeds – 1 tsp
  5. Methi powder – 1 tsp
  6. Mustard seeds – 1 tsp
  7. Tamarind – small lemon size
  8. Salt – 1.5 tbsps (adjust accordingly)
  9. Water – 2 cups (If you want thin consistency add more cup of water)
  10. Turmeric Powder – ½ tsp
  11. Hing – 1 tsp
  12. Oil – 2 tbsps
Instructions
  1. Finely chop the green chillies and ginger.
  2. Grate the jaggery.
  3. Soak the tamarind in 2 cups of water and extract the juice.
  4. Heat the kadai or strong bottomed vessel and add 2 tbsps of oil.
  5. Once the oil is hot add the mustard seeds, methi seeds and hing.
  6. As they start splutter add the chopped chillies and ginger.
  7. Add the turmeric and salt and saute it for couple of minutes. (Care should be taken while cooking green chillies. The spicy smell of green chillies is very strong. Make sure the ventilation is proper)
  8. Now add the tamarind water, salt and grated jaggery and let it simmer.
  9. If you want thin consistency you can turn it off when it starts to boil. If you want thicker consistency let it simmer till the gojju thickens. It might take close 20 to 25 minutes.
  10. Just before turning it off add the methi powder and mix well.
Notes
  1. Adjust the amount of green chillies and ginger. But for recipe you need minimum of 10 green chillies.
  2. Care should be taken while cooking green chillies. The spicy smell of green chillies is very strong. Make sure the ventilation is proper
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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28 thoughts on “Puli Milagai Pachadi / Tamarind Chilli Gojju

  1. Pingback: Puli Milagai Pachadi or Tamarind Chilli Gojju - RecipeDabba

  2. yummmm ! I think my elder kid and husband might like this… looks like something we can have with Pongal / rava Kichadi too :) bookmarkin this ! thanks Vidhya :)

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