How to make Puli Milagai/ Chilli pickle
Green chillies – 3/4 cup or 32 medium sized thin green chillies
Tamarind – small gooseberry sized ball
Oil – 1/4 cup
Turmeric powder – 1/4 tsp
Hing – 1/4 tsp
Mustard seeds – 1 tsp
Salt as required
Powdered jaggery – 2 tsp
Soak tamarind in a cup of warm water and extract its juice. Discard the pulp.
Wash green chilies, pat it dry, discard the stem and slit it. Choose thin medium sized chillies.
Saute it on medium flame until chillies become soft and changes color.
Then add tamarind water, salt needed and cook on low flame until it becomes slightly thick.
Add powdered jaggery, mix well and switch off the flame. After it cools, store it in a clean bottle.
It stays fresh in the refrigerator for 15-20 days.
Find more Indian style Pickle Recipes
tasted with curd rice long time back in a marriage 🙂 it was yummy!
Hot and spicy looking pickle.
looks soooo inviting…
ooh..spicy pickle..allergic to spicy foods..love your presentation
spicy pickle ……
Spicy lip-smacking hot pickle !! Love the flavor 🙂
goes well with hot stem rice with gingnelly oil
Unbeatable side dish for Curd rice
For idly dosa side dish….
Can you bring back the PRINT button for your recipes? You used to have it, but now it has disappeared. Thank you. Love your recipes–keep them in a file!
Print option is available even now. Check check down below besides the social sharing button, there is a button with printer picture.
Nice recipe for pulimilagai….
We can add chopped onions to it for taste and difference.
Fenugreek seeds can be little added to increase the flavour.