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Green Chilli Thokku | Pacha milagai Thokku | Pacha Milagi Oorugai

January 19, 2015 By Vidya Srinivasan 19 Comments

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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.

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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.,
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Notes

Tamrind can be grinded along with green chilli paste
Instead of grinding green chilli you can also finely chop them
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

IMG_2156
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

IMG_2047

• 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)

IMG_2051

• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking

IMG_2049

• 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.,

IMG_2154

My Notes:

  • Tamrind can be grinded along with green chilli paste
  • Instead of grinding green chilli you can also finely chop them

Filed Under: Pickle recipe | pickle variety Tagged With: -, chilly, easy, Hari, home, how, i, made, milaga, mirch, pacha, pickle, prepare, puli, Recipe, s, spicy, spread, to make, uruga

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Comments

  1. apsara says

    January 20, 2015 at 12:17

    Ooh, yummy! Love the color too.

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 21:48

      Thanku Apsara:-)

      Reply
  2. apuginthekitchen says

    January 20, 2015 at 18:21

    Sounds really good, what is this served with?

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 21:48

      Thanku Suzanne:-)It is a pickle and Tastes great with curd (Plain yogurt) rice

      Reply
  3. Bharani says

    January 20, 2015 at 19:23

    Yummy…I love spicy food, will definitely try this 🙂

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 19:12

      Thanku bharani:-)

      Reply
  4. Malar says

    January 20, 2015 at 19:57

    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!!!

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 21:46

      Thanks for sharing your great memories dear:-) Cool Malar, try it when time comes:) btw i have a post scheduled today and its yours

      Reply
  5. sindhoooo says

    January 21, 2015 at 04:28

    Mmmm, yummy tokku! Slrup! Slurp!

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 21:45

      Thanku Sindhu:-)

      Reply
  6. Amanda says

    January 21, 2015 at 11:09

    I love that this recipe was passed down. I’m a huge fan of green chili. This looks amazing. Beautiful pics as always.

    Reply
    • Traditionally Modern Food says

      January 21, 2015 at 19:10

      Do try this Amanda. If you like Chilli I sure you will like this pickle.thanku:-)

      Reply
  7. alphonsastephen says

    January 22, 2015 at 20:26

    Very new to me. Looks good and tasty

    Reply
    • Traditionally Modern Food says

      January 22, 2015 at 22:17

      Thanku Beena:-)

      Reply
  8. sailaja says

    February 6, 2015 at 16:13

    YUM WITH CURD RICE!

    Reply
    • Traditionally Modern Food says

      February 7, 2015 at 21:34

      Thanku dear:-)

      Reply
  9. Padmanabhan says

    September 20, 2020 at 07:01

    Tried making this thokku.. just added a twist …vadakified some long strands of inji nalso.. came out very nice.. Thank you for your recipe

    Reply
    • Vidya Srinivasan says

      September 23, 2020 at 09:37

      Thanks for trying, glad you liked it. Inji addition sounds good. I will try next time

      Reply

Trackbacks

  1. Kalikanji dosa | Koozh dosa | Traditionally Modern Food says:
    November 17, 2020 at 13:04

    […] Spicy sides go well with this kalikanji does. My favorite sides are idli podi, inji thogayal, mango thokku and green chilli thokku […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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