Pacha Milagai Kuzhambu an ultimate treat for the Spice lovers !!. If you want to try the real tamil spice 🙂 then you can go for it. I got this recipe from Meenakshi Ammal's "Samaithu Par" series. Some traditional old recipes are forgotten nowadays mainly because of its complexity or time consuming or diet restrictions. Most of our parents, grandparents generation like to include more spice in their regular diet. Our generation has started reducing spices and most of our children hate spice. They want only mild or no spice in their diet. So we deviated much from our older generations. But these recipes are traditional and has their own unique taste and flavor.
Though the main ingredient is Green chili, the spice is balanced with tamarind. This kuzhambu goes very well with curd rice (thayir sadham). You can also use this as a side dish for Idly and Dosa. You can use this for 3-4 days if you preserve it in the refrigerator.
Tips for making Green Chili Kuzhambu
- Choice of Chili : Small Green chili is the right choice for this kuzhambu. Small chili has more spice than the bigger one. I have used 10-12 chili. Adjust the quantity according to your spice level
- Tamarind will balance out the spice of green chili. Also the jaggery will add more flavor and reduce the spice and sourness
- Sautéing green chilies reduces their spice a little instead of grinding raw chili
- Adding Rice flour give a thickness to the kuzhambu. We can exclude rice flour if we like watery consistency
- Serve with Dosa or Curd rice as an accompaniment
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Recipe Card for Pacha Milaga Kuzhambu | Green Chilli Kuzhambu Recipe:
Pacha Milagai Kuzhambu Recipe | Green Chili Kuzhambu Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 6 people
Calories: 60kcal
Pacha Milagai Kuzhambu, one of the forgotten recipe. Its a spicy and flavorful kuzhambu made with green chili and tamarind. The tamarind balances the spice of the chili and makes it so appetizing. This Pacha Milagai Kuzhambu is a perfect accompaniment for Curd rice and Dosa!
Print Recipe
Ingredients
- 10-12 Green Chili adjust as per your spice level
- 1 Lemom Size Tamarind
- a Pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Grated Jaggery
- 1 teaspoon Salt adjust to your taste
- 1 Pinch Turmeric
- 1 tablespoon Rice Flour
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
Instructions
Frying Green chili
- Add 1 tablespoon of oil in a pan and fry the green chilies. Fry till they change color and becomes soft
- Allow the green chilies to cool off and then take it to mixer jar
Grinding Chillies
- Grind it to smooth paste. Set this green Chili paste aside
Making of Green Chili Kuzhambu
- Heat 1 tablespoon of sesame oil. Add mustard seeds and allow it to sputter. Also add few curry leaves and give it a mix
- To the pan, add the tamarind extract. Add turmeric, asafoetida and salt and allow the tamarind extract to boil for 5 mins.
- Once the raw smell of the tamarind goes off, add green chili paste and stir well
- Keep the flame in low and allow the kuzhambu to boil well for 10 mins
- After 10 mins, mix water with rice flour and make a smooth paste.
- Add this rice flour paste to the kuzhambu and stir well to get rid off lumps
- Bring it to boil. Finally add grated jaggery and switch off the flame
Serving Time
- Serve the delicious Pacha Milagai Kuzhambu with Dosa or Curd rice and enjoy this spicy accompaniment!
Video
Notes
Adjust the green chili quantity according to your spice level
Nutritional Info
Nutrition Facts
Pacha Milagai Kuzhambu Recipe | Green Chili Kuzhambu Recipe
Amount Per Serving (1 tbsp)
Calories 60
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 4g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
FRYING GREEN CHILI
-
Add 1 tablespoon of oil and fry the green chilies. Fry till they change color and becomes soft
-
Allow the green chilies to cool off and then take it to mixer jar
GRINDING CHILLIES
-
Grind it to smooth paste. Set this green Chili paste aside
COOKING GREEN CHILI WITH TAMARIND
-
Heat 1 tablespoon of sesame oil. Add mustard seeds and allow it to sputter. Also add few curry leaves and give a mix
-
To the pan, add the tamarind extract. Add turmeric, asafoetida and salt and allow the tamarind extract to boil for 5 mins.
-
Once the raw smell of the tamarind goes off, add green chili paste and stir well. Keep the flame in low and allow the kuzhambu to boil well for 10 mins
- After 10 mins, mix water with rice flour and make a smooth paste.
-
Add this rice flour paste to the kuzhambu and stir well to get rid off lumps
-
Bring it to boil. Finally add grated jaggery and switch off the flame
SERVING TIME
-
Serve the delicious Pacha Milagai Kuzhambu with Dosa or Curd rice and enjoy this spicy accompaniment!
