Scribd Logo
Upload

Welcome to Scribd!

  • Nellai Puli Milagai

    Uploaded by

    malarvk
    1 views2 pages
    This recipe is for a South Indian side dish called Puli Milagai. It involves sautéing green chilies and shallots in oil with turmeric and salt. Tamarind juice, jaggery, and water are then added to the mixture, which simmers for 10-15 minutes. The finished dish is tempered with mustard seeds, urad dhal, and curry leaves in hot oil and served with idli or dosa.

    Original Description:

    tamarind pickle

    Original Title

    nellai Puli Milagai.docx

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe is for a South Indian side dish called Puli Milagai. It involves sautéing green chilies and shallots in oil with turmeric and salt. Tamarind juice, jaggery, and water are then added to the mixture, which simmers for 10-15 minutes. The finished dish is tempered with mustard seeds, urad dhal, and curry leaves in hot oil and served with idli or dosa.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1 views2 pages

    Nellai Puli Milagai

    Uploaded by

    malarvk
    This recipe is for a South Indian side dish called Puli Milagai. It involves sautéing green chilies and shallots in oil with turmeric and salt. Tamarind juice, jaggery, and water are then added to the mixture, which simmers for 10-15 minutes. The finished dish is tempered with mustard seeds, urad dhal, and curry leaves in hot oil and served with idli or dosa.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Puli Milagai

    Ingredients:

    1 tbsp. gingelly oil

    10 12 no. young & tender greenchillies

    25 no.shallots / sambar onions

    tsp turmeric powder

    A big marble size tamarind

    A small lemon size ball of jaggery

    Salt to taste

    For tempering:

    1 tbsp.gingelly oil

    tsp mustard

    tsp urad dhal

    A pinch of hing

    Few curry leaves

    Method:

    1. Wash and slit the green chillies half way through . 2. Peel the shallots . 3. Extract juice from tamarind.

    4. In a pan heat 1 tbsp. gingelly oil. Add the chillies and shallots and saut well, till they are half cooked. 5. Now add cup of water. Let the chillies and onions get cooked thoroughly. 6. Now add the tamarind juice, turmeric powder and salt . Allow the mixture to simmer for 10 minutes. 7. Add jaggery to the mix, let it simmer for few more minutes and remove from fire. 8. The tempering is done liberally with gingelly oil. Enjoy puli milagai with hot Idli or Dosa.

    You might also like