Milagai Pachadi (Green Chilli Pepper Pickle) Recipe

Milagai Pachadi (Green Chilli Pepper Pickle) Recipe


*Ingredients:*

FRESH GREEN CHILLI PEPPER(Cayenne Pepper)[PacchaiMilagai] - 15,
TAMARIND [Puli] - 3/4 ounce,
SESAME SEEDS [Ellu] - 4 tsp,
CUMIN SEEDS [Jeeragam] - 2 tsp
SUGAR [Sarkarai] - 3 tsp,
DRY RED CHILLI POWDER [Pattai Milagai Podi] - 1 tsp,
ASAFOETIDA [Perungayam] - 1/2 tsp,
MUSTARD SEEDS [Kadugu] - 1 tbsp,
TURMERIC POWDER [Manjal Podi] - 1/4 tsp,
COOKING OIL - 3 tsp,
SALT - To taste

*Method: *

1. Powder the sesame seeds finely and keep it aside.

2. Wash and slit the chillies into half, to 3/4th of its length [do not cut
it into two half]

3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind
juice.

4. Heat the oil in a kadai[vaanali] and add the mustard seeds, Cumin Seeds,
when they splutter, add the green chillies and saute it for 2 minutes, then
close the kadai with a lid and keep the heat in medium. After 4 minutes the
chillies will start becoming pliant. Now add turmeric, asafoetida, salt,
sesame powder, red chilli powder and saute it well so that the masala gets
mixed with the chillies evenly. Add tamarind water to it and close the lid
and keep it for 5 minutes.

After 5 minutes, keep stirring it every 2 minutes so that the contents do
not get burnt in the bottom of the kadai. After 15 minutes add sugar and
stir. When the chillies get well cooked and soft the masala and the tamarind
water together becomes a well mixed gravy and the oil starts
floating on top of the gravy. Now remove it from the stove and serve it with
plain rice, chappatis, dosas, or curd rice as a side dish.

*Tips: *

# Do not reheat this dish once the preparation is over.

# Depending on the individual's preference for hot taste one can add or
reduce the number of green chillies and the amount of sugar.[too much sugar
will destroy the
authenticity of the dish]

*Storage: *

Store this after the dish cools down in a dry porcelain dish or a clean dry
bottle with an air tight cover. Take care not to use moist/ wet spoon. This