Puli Milagai

புளி மிளகாய் (Puli Milagai)

Puli Milagai is spicy side dish for Idly, dosa and curd rice. Puli Milakai is a famous side dish, generally served in 90’s South Indian marriage feast. My sister and I love this very much. Whenever we host a feast, my mom asked the cook to takeout some puli Milagai separately for us. My hubby is also a spicy lover, he asked me to prepare often and keep puli Milagai always at home.

Ingredients for Puli Milagai

Small onion – 15 (chopped)
Green chilli – 25
Sesame oil – 4 tbs
Tamarind – small lemon size
Turmeric powder – 1/4 tsp
Masala – 1/2 tbs
Mustard seeds – 1/4 tsp
Fenugreek – 1/4 tsp
Curry leaves – 1 spring
Salt as needed

Directions

Cut the green chilli edges.
Slit every green chilli in central part as shown in picture.
Soak the tamarind in water.
Extract the tamarind pulp.
Heat oil in a pan and add mustard seeds, fenugreek seeds.
After the seeds cracked, add curry leaves.
After the leaves pops, add chopped onion and green chillies.
Sauté them until color changes.
Add turmeric powder, masala and salt.
Mix everything well and pour tamarind pulp.
Allow the gravy to boil in full flame.
Reduce the flame into low when you see bubbles.
Cover the pan and cook for 5 minutes.
Reduce the flame into completely low and cook for 10 minutes.
Puli Milagai ready.

Notes

Puli Milagai tastes better second day than first day.
Cook chili until the seeds completely separates out from skin.
We can keep this in glass bottle for one week shelf life.