Puli Milagai ( புளி மிளகாய்)



This is a a perfect side dish for Arisi upuma and if done properly it can even be stored for two years . My grand mother used to make this in bulk quantities and we remember grinding for this in wet grinder. I learnt this from my mother . i am posting the method we follow in our house.

Green chilli – 150 gm
Tamarind – a big lemon size
Oil – 2 tbls
Hing powder.


Wash the chillies and fry in oil till the colour changes .

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Soak tamarind in little water . When the chillies  are cooked ,cool it and grind with tamarind. Remove the seeds from tamarind . Grind these to a smooth paste . Now add oil in a kadai and put the paste and sauté well adding little oil .


Cook this in a slow flame . Add salt and hing powder Finally the paste will leave the sides and that ends the cooking . Store it in clean bottles and this can be had with curd rice and Dosai too.



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