Puli milagai is a spicy and tasty recipe that goes well with curd rice. Chillies contain good amount of minerals like potassium, manganese, iron, and magnesium. Fresh chili, red or green are rich source of vitamin-C. Also chillies are good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1).
- 7 or 8 nos – Green chillies ( I used big one with less spicy) (chopped finely)
- 5 nos – Sambar onion / chinna vengayam (chopped finely)
- 1 lemon size – Tamarind
- 1 small – Jaggery ( as needed)
- Salt as needed
- 11/2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1 pinch – Asafoetida
- Soak tamarind in 1/2 cup of water. Squeeze out the pulp and set aside.
- Heat oil in a pan, season with items given for seasoning. Add onion along with required salt, saute for few seconds and then add chopped green chillies, saute for 3 to 4 mins.
- Now add tamarind juice and bring it to boil. Cook until you get gravy kind of consistency.
- Finally add powdered jaggery and cook for 2 or 3 mins. Switch off the stove and allow them to cool. Serve with curd rice and even with paruppu sadham.
- You can increase or decrease number of green chillies according to your spicy level or kind of chillies you use. Here I used less spicy variety green chillies.
- You can store puli milagai in a airtight container and refrigerator for upto a week.
- You can also replace jaggery with sugar.