Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai. Generally it is made in our homes for un fermented dosa. We call it as “puliya dosai”. And also it is a best combo for curd rice too.
I have never tried pulimilagai at home, when my mom was here last week, she loved the chilies which we get here and wanted to make it. So i just took my camera and just clicked the pictures without taking any effort!!. So here goes the recipe of puli milagai made by my mom.
Puli milagai recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 4-5
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai
Tamarind extract 2 cups (from a small lemon sized tamarind)
Turmeric powder 1/4 tsp
Jaggery 2 tblsp
Asafoetida a pinch
Sesame oil 2 tblsp
Salt as needed
Method with step by step pictures :
- Wash and pat dry the chilies and chop them into fine pieces.
- Take extract from a small lemon size of tamarind . I used the 2 tsp of read ymade tamarind paste .
- In a pan add oil and throw in the mustard seeds. When it splutters add the chopped green chilies and saute till it becomes light brown in color.
- Be careful at this stage. Keep your Kitchen windows open and use the electric chimney in the kitchen. Stay slightly away from the gas stove as the chili may splutter. Keep the flame in medium.
- When it is is done, slowly add the tamarind extract and add salt, jaggery ,asafoetida and turmeric powder. The addition of jaggery is to balance the spice.
- Let this mixture boil in a medium flame for 12 to 15 minutes.
- My mom always makes it in a thin consistency, but if you want it little thick just boil it for few more minutes.
- Serve with idli | dosa | curd rice.
Note:
- Add little extra jaggery if the chilies are very hot.
- This can be stored in the refrigerator, in a clean ,dry container for a week..
I love this preparation dearly - So good with thayir sadham!!
ReplyDeletenever heard of this jey. looks great!
ReplyDeleteNew recipe to me...looks delicious!
ReplyDeleteur recipes r tempting.....looks yummy.
ReplyDeleteWe make a similar one for pongal n we call it gojju but flavored one..
ReplyDeleteThis is a new thing for me... but I can imagine the flavours and my mouth is watering. Hope to make it next time I make idli.
ReplyDeletetempting..
ReplyDeleteNew to me, sounds amazing :) Should be delicious
ReplyDeleteit is one of my favourite :)most of the brahmin marriages will serve this :)
ReplyDeletenever tried this.. sounds very interesting..
ReplyDeletemy mouth is watering ..looks delicious!!
ReplyDeleteWow so many chillies !! this is my kind of side dish...Totally love the look
ReplyDeletedelicious...we use to makethis often
ReplyDeletewow am drooling jeyashri...
ReplyDeleteVIRUNTHU UNNA VAANGA
Mouthwatering Jeyashri....we too make something similar to this...
ReplyDeleteOh delicious! Have to make it.
ReplyDeleteSlurp, irresistible puli milagai, never heard about this recipe till now.
ReplyDeletenew to me.. looks very flavorful..
ReplyDeleteLooks so tempting...I luv it even with curd rice :)
ReplyDeleteSlurp...slurp...Tongue tickling dish!!!
ReplyDeletePrathima Rao
Prats Corner
spicy...i can feel the taste....yummy...
ReplyDeleteVery yummy delicious..Pulimilagai,looks different !!
ReplyDeleteOngoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies
Hi Jeyashri you are having wonderful award in my blog please accept it as token of my love...
ReplyDeleteYOUR AWARD
Nice recipe,love to have it with curd rice...
ReplyDeletespicy combo for my favorite puliya dosai :)
ReplyDeleteHi Jeyashri,
ReplyDeleteLooks Hot and YYummYYY !!!
Neat presentation :))
Keep on Dear..
www.southindiafoodrecipes.blogspot.in
I am craving to eat something spicy! This one will sure satisfy me. Will make them soon. Thanks for a spicy recipe :)
ReplyDeleteI am craving for it Jey, My Great grandma's specialty after she passed away I am still trying to get the same taste!! will try again using ur recipe!
ReplyDeleteGreat-secret-of-life.blogspot.com
Hi Jayshree, Add some ginger to it and it is called 'Puli inji' in Kerla. Ginger gives a nice aroma and lovely flavour to it.
ReplyDeleteSo spicy and tangy, great combo with idlis..
ReplyDeletewow...super dish....
ReplyDeleteI was reminded of Puli Milagai when my colleague brought the Lucknowi version.Will try this!
ReplyDeleteLooks so tempting.... delicious!... match wid Dosa...
ReplyDeleteMilagai neer...very nice
ReplyDelete