Pacha Milagai Kuzhambu (Green Chilli Kuzhambu)
Pacha Milagai Kuzhambu is for Spice lovers !!. If you want to try the real tamil spice 🙂 then you can go for it. This 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.
Ingredients:
| Green Chillies | 10 (small) |
| Tamarind | 1 lemon size |
| Hing | a pinch |
| Salt | To taste |
| Jaggery | 1 teaspoon (Grated) |
| Gingelly Oil | 5 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Fenugreet Seeds | 1/2 teaspoon |
Method
- Soak the tamarind in water and extract the juice and keep it aside
- Chop the green chillies.
- Pour 4 teaspoon of oil in pan and add the chopped green chillies and fry for sometime and grind the chillies in mixer to a fine paste and keep it aside.
- In the pan pour the tamarind extract and add salt. Let the mixture boils for sometime till the tamarind raw smell goes off.
- Now add the ground paste and let the mixture boils.
- Add one teaspoon of rice flour with a water. This should be in a thick consistency. Add this rice flour mixture to the kuzhambu and mix it well
- While boiling and add the grated jaggery which reduce the sour and spice.
- In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add a pinch of hing and fenugreek seed and switch off the flame. Add these to the kuzhambu.
- Now the mouth-watering Pacha milagai Kuzhambu is ready to serve.
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Akka …green chilli is very tempting..but it is a
negative pranic food ….not good for less active people…
Any way East or west …your recipies are the best
subbu maami,
this kozhumbu really tasted excelelnt!!!!!!!