Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | South Indian pickle recipe is a traditional Thokku prepared with green chilli. Pickle stays good for days and tastes yummy with curd rice.
My Amma learnt this recipe from her grandmother. When my Amma visited us, hubby was asking her to prepare this. Having a sweet tooth I was bit hesitant to taste this, but I took very little quantity as a side dish for Curd rice, though it was extremely spicy, loved the spiciness. This hot spicy thokku is easy to prepare and can be kept for months when stored in airtight container and refrigerated.
Ingredients
- Green chilli - 25
- Tamarind - big gooseberry size
- Salt - as per taste
- Asafetida powder/hing - generous pinch
- Jaggery - 1 tbsp
- To temper:
- Mustard - 1/4 tsp
- FenuGreek - 1/8 tsp
- Sesame oil - 4 to 5 tablespoon
Instructions
- Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 - 3 tbsp of water to grind into fine paste
- Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)
- When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking
- Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,
Notes
Instead of grinding green chilli you can also finely chop them
Ingredients:
Green chilli – 25
Tamarind – big gooseberry size
Salt – as per taste
Asafetida powder/hing – generous pinch
Jaggery – 1 tbsp
To temper:
Mustard – 1/4 tsp
Fenu Greek – 1/8 tsp
Sesame oil – 4 to 5 tablespoon
Method:
• Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 – 3 tbsp of water to grind into fine paste
• Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)
• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking
• Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,
My Notes:
- Tamrind can be grinded along with green chilli paste
- Instead of grinding green chilli you can also finely chop them
Ooh, yummy! Love the color too.
Thanku Apsara:-)
Sounds really good, what is this served with?
Thanku Suzanne:-)It is a pickle and Tastes great with curd (Plain yogurt) rice
Yummy…I love spicy food, will definitely try this 🙂
Thanku bharani:-)
My grandma prepares pachai milagai pachadi, we usually take it for palani patha yatra. That used to be a great comfort food as keep walking in the cold night. Right now every one is gearing up for the trip at home. I am just reminded of those days by seeing your post 🙂 Looks fabulous Vidya, I will give it a try may be not now 🙂 Will bookmark it!!!
Thanks for sharing your great memories dear:-) Cool Malar, try it when time comes:) btw i have a post scheduled today and its yours
Mmmm, yummy tokku! Slrup! Slurp!
Thanku Sindhu:-)
I love that this recipe was passed down. I’m a huge fan of green chili. This looks amazing. Beautiful pics as always.
Do try this Amanda. If you like Chilli I sure you will like this pickle.thanku:-)
Very new to me. Looks good and tasty
Thanku Beena:-)
YUM WITH CURD RICE!
Thanku dear:-)
Tried making this thokku.. just added a twist …vadakified some long strands of inji nalso.. came out very nice.. Thank you for your recipe
Thanks for trying, glad you liked it. Inji addition sounds good. I will try next time