PULI MILGAI RECIPE | PULI MILAGAI PACHADI

Yesterday my parents visited me after so many months. I had a great time with them.I was craving to eat my mom’s food for long time.So I told my mom to prepare this puli pachadi which is the best accompaniment for dal rice/paruppu sadam.Some people call this as Puli milagai thokku. I also had this by mixing in plain rice adding sesame oil.It tasted like puliodharai.I have tried this  as a side dish for ven pongal too. Lovely combination it is!!...When I was pregnant my mom had made this ‘n’ number of times for me as I wanted something tangy those days . Yesterday dal, pachadi ,rasam & tindora fry was our lunch. It was yummy .Thank u amma .This pachadi can be stored for 3-4 days when refrigerated. Lets see Puli Milagai preparation below.

INGREDIENTS

For 2-3 people

Tamarind – Big gooseberry size Green chillies – 3 –4 nos (increase if u want more spicy) Sambar onion – 10 nos ( chop finely) Hing/ asafetida – 2 generous pinches Salt & water – as needed To temper: Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – a few

METHOD

Soak tamarind in water for 15 mins.Take the extract and set aside. Slit the green chillies and chop them into pieces.Chop the onions. In a kadai , heat oil and temper with mustard , urad dal , curry leaves. Now add the chopped onions and green chillies. Saute well and then add the tamarind extract. Add the required salt & hing. Let it boil for few mins. When it gets thicken, switch off the flame and transfer to a serving bowl. Enjoy with dal rice !!

NOTE

As the green chillies absorb all the tanginess, we usually eat it along with onions .So i chopped them finely and used here. If u r making for kids , just slit the chillies , cook and remove while eating.. Please add more hing as it gives the flavour for this dish.

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