If you ask me the most enjoyed moments of my spinster life, I would definitely mention my hostel days. I had a wonderful time and it brings me happy memories whenever I think about it. Those days I and my friend Priya used to bring bottles of preservatives like pickles from home and there was a huge fan following in my hostel for these pickles and the bottles would be empty within few days. One such dish which attained popularity during my hostel days is Puli Milagai. It is my chilhood favorite and I am going to blog about it today.
In this recipe, spicy green chillies are simmered in sweet tamarind juice and thus it adds an awesome taste at the end which is blended with the tangy taste of the tamarind, Sweet taste from the jaggery and spicy taste from green chilli. You can feel the exact taste when you eat it with curd/yogurt rice. Though the spicy content will be reduced slighlty after cooking, this dish is advised to be served in a small quantity just like pickles (Spicy Right?). We usually prepare this dish in thick consistency and store it in bottles. You can very well change the consistency according to your preference.
Basic Information:
Preparation time: 15 minutes
Cooking Time: 30 minutes
Serves: 3-5 people
Ingredients:
Cayenne chillies / Green chillies - 25 nos, slit lengthwise
Onion - 1 cup, finely chopped
Tamarind - 1 big lemon size
Jaggery - 1/4 cup
Turmeric powder - 1/4 teaspoon
Mustard seeds and Urid dal - 1/2 teaspoon
Salt - to taste
Oil - 4 teaspoon
Method:
1) Soak tamarind in a cup of warm water for 15 minutes and extract juice from it. Keep it aside.
2) In a Pan, heat oil. When it is hot, add mustard seeds and urid dal. Allow them to splutter.
3) Add green chillies and saute for 3 minutes or till the chillies are soft. Make sure the kitchen is ventilated well to avoid strong aroma of chillies.
4) Add onions and saute till they are translucent.
5) Add tamarind juice, turmeric powder, salt and jaggery. Stir gently.
6) Cover the pan using lid and simmer the flame. Let it be till the mixture thickens. Stir in between at regular intervals.
7) Remove from flame and cool down. Keep it in refrigerator for 8 hours.
8) After 8 hours, again heat a teaspoon of oil in pan and pour the mixture. Give a quick stir for few minutes. (This step is optional if you store the puli milgai in bottles. This step is to make the green chilli more soft and for immediate serving).
9) Serve hot for steamed rice, curd rice, idly and dosa.
10) It can be stored in a refrigerator for a week or more.
