Thursday, July 3, 2014

Puli Milagai (Green Chilies and Tamarind Chutney)

Puli Milagai is a side dish that is versatile enough to eat with rotis, dosais, idli, pongal, upma or even yogurt rice.  It has a tangy taste with a kick.  The jaggery counters the heat from the green chilies and the tamarind makes you want to lick your fingers.  I can’t believe I don’t make this more often!  My mom used to make this to eat with dosas.  Since this is quite spicy, she did not make it when we were kids, but has made it a few times when she visited us.


Green chili/Tamarind Chutney


Recently, I bought a ton of green chilies without realizing that I already had some at home. And since I was making idlis and dosas for some friends visiting us, I decided to make puli milagali to go with that.  My friends loved it! 

This lasts for a while in the refrigerator - so you can make a batch and store it for about a week to 10 days without it getting spoiled.

Here is what you need:


  • 2 – 3 tsp. sesame oil
  • 1 tsp mustard seeds
  • ¼ tsp. hing (asafetida)
  • 25 – 30 green chilies diced
  • pinch of turmeric powder
  • small lime sized tamarind, soaked and the juice extracted (don't make this too watery)
  • salt to taste
  • jaggery to taste (about 1 – 2 tsp. powdered)



Here is how I made it:


  1. Heat oil.  Add mustard seeds and hing.
  2. When the mustard seeds sputter, add the green chilies carefully.  Saut√© on medium heat for a few minutes, till the chilies get slightly browned.
  3. Add the turmeric powder.  Mix well.
  4. Gently pour the tamarind juice and add the salt and jaggery.  Mix well.
  5. Bring this to a boil and let it simmer for about 10 minutes or so.  Taste to make sure that flavors are well balanced.


Serve with dosas, adai, pidi kozhukattai, pongal, or curd rice.


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