Milagai Pachadi

FRESH GREEN CHILLI PEPPER(Cayenne Pepper)[Pacchai Milagai] – 15, TAMARIND [Puli] – 3/4 ounce, SESAME SEEDS [Ellu] – 4 tsp, SUGAR [Sarkarai] – 3 tsp, DRY RED CHILLI POWDER [Pattai Milagai Podi] – 1 tsp, ASAFOETIDA [Perungayam] – 1/2 tsp, MUSTARD SEEDS [Kadugu] – 1 tbsp, TURMERIC POWDER [Manjal Podi] – 1/4 tsp, COOKING OIL – 3 tsp, SALT – To taste
1. Powder the sesame seeds finely and keep it aside.
2. Wash and slit the chillies into half, to 3/4th of its length [do not cut it into two half]
3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind juice.
4. Heat the oil in a kadai[vaanali] and add the mustard seeds, when they splutter, add the green chillies and saute it for 2 minutes, then close the kadai with a lid and keep the heat in medium. After 4 minutes the chillies will start becoming pliant. Now add turmeric, asafoetida, salt, sesame powder, red chilli powder and saute it well so that the masala gets mixed with the chillies evenly. Add tamarind water to it and close the lid and keep it for 5 minutes.
After 5 minutes, keep stirring it every 2 minutes so that the contents do not get burnt in the bottom of the kadai. After 15 minutes add sugar and stir. When the chillies get well cooked and soft the masala and the tamarind water together becomes a well mixed gravy and the oil starts floating on top of the gravy. Now remove it from the stove and serve it with plain rice, chappatis, dosas, or curd rice as a side dish.
# Do not reheat this dish once the preparation is over.
# Depending on the individual’s preference for hot taste one can add or reduce the number of green chillies and the amount of sugar.[too much sugar will destroy the authenticity of the dish]
Store this after the dish cools down in a dry porcelain dish or a clean dry bottle with an air tight cover. Take care not to use moist/ wet spoon. This will be good for 10 days in normal cool room temperature. If refrigerated it will stay good for about 20 days.
Recipe from Seetha

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