Puli Milagai is a traditional chutney or pickle made with green chili and tamarind juice. Its spicy, delicious and goes very well with dosa, Idli, Roti and curd rice. Puli Milagai is quick and easy to make and a real treat for our taste buds. Generally the chopped green chilies are sautéed in oil and tossed in tamarind juice. But I prefer to grind the green chili and cook with tamarind juice. Grinding the green chilies make this chutney more spicer (which we adjust with quantity of the green chili being used) but we will be sure that we don’t bite any bit and pieces of green chili.
Sometimes, when we want to travel for few days and we intend to pack homemade mix like Pulikachal, pickles etc, this Puli Miligai is also one of the travel friendly food. We can store this in an air-tight container and use it for 3-5 days. If we refrigerate the shelf live is for more than 10 days.
Variations that you may want to try while making Puli Milagai
- In conventional Puli Milagai, we don’t grind the green chili. We usually chop the green chili and fry them in the oil till it gets cooked. Then we add the tamarind water and get it cooked till we get a thick consistency.
- Adjust the grated jaggery if the chutney/pickle is too spicy. We can also add sugar instead of jaggery
- Instead of Green Chilies we can also use Jalapeño Pepper. Follow the same recipe, replace green chili with 200grams of Jalapeno
Recipe card to make Puli Milagai
Puli Milagai | Green Chili Pickle | Green Chili Chutney
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 50 grams
Calories: 226kcal
Puli Milagai is a traditional chutney/pickle made by cooking green chili in the tamarind water along with other spices. It's a perfect accompaniment for Dosa, Roti & Curd Rice.
Print Recipe
Ingredients
- 1 lemon size Tamarind
- 8-10 nos Green Chili
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- ¾ teaspoon Salt adjust to taste
- 1 tablespoon Grated Jaggery
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Fenugreek Powder
- 2 teaspoon Oil preferably Sesame Oil
For Tempering
- 1 teaspoon Sesame oil
- 1 teaspoon Mustard Seeds
Instructions
Soak Tamarind
- Soak Tamarind in warm water for 10 mins and extract the juice. Keep it aside
Sauteing Chilies
- Heat oil in a pan. Add chopped green chilies and sauté for 3-4 mins and take it aside. Cool this Sautéed green chilies
Grind the Chilies
- Grind the green chilies to a smooth paste
Cook the Tamarind water
- In the pan pour the tamarind extract, turmeric, hing and add salt. Let the mixture boils for 5 mins till the tamarind raw smell goes off.
Spice up Tamarind
- Now add the ground chili paste and let the mixture boils till it becomes thick consistency. While boiling add the grated jaggery. Also Add Fenugreek Powder and then switch off the flame.
Tempering Process
- In a separate pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for about 15 seconds. Add these to the Puli Milagai
Serving Time
- Now the mouth-watering Puli milagai is ready to serve with idly, dosa, Roti or Curd Rice
Video
Notes
- In conventional Puli Milagai, we don’t grind the green chili. We usually chop the green chili and fry them in the oil till it gets cooked. Then we add the tamarind water and get it cooked till we get a thick consistency.
- Adjust the grated jaggery if the chutney/pickle is too spicy. We can also add sugar instead of jaggery
- Store Puli Milagai in dry, air-tight container for longer shelf life
- Instead of Green Chilies we can also use Jalapeño Pepper. Follow the same recipe, replace green chili with 200grams of Jalapeno
Nutritional Info
Nutrition Facts
Puli Milagai | Green Chili Pickle | Green Chili Chutney
Amount Per Serving (0.5 Cup)
Calories 226
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 38g13%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Puli Milagai with step by step pictures
- Soak Tamarind in warm water for 10 mins and extract the juice and keep it aside
- Heat oil in a pan. Add chopped green chilies and sauté for 3-4 mins and take it aside. Cool this Sautéed green chilies
- Grind the green chilies to a smooth paste
- In the pan pour the tamarind extract, turmeric, hing and add salt. Let the mixture boils for 5 mins till the tamarind raw smell goes off.
- Now add the ground chili paste and let the mixture boils till it becomes thick consistency.
- While boiling add the grated jaggery. Also Add Fenugreek Powder and then switch off the flame.
- In a separate pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for some time and add these to the Puli Milagai
- Now the mouth-watering Puli milagai is ready to serve with idly, dosa, Roti or Curd Rice
