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Puli milagai thokku | green chilli thokku

January 19, 2015 By Vidya Srinivasan 19 Comments

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Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipewith step-by-step pictures and video recipe. Check out the Puli milagai thokku recipe and if you like the video pls SUBSCRIBE to my channel.

Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipe is a traditional spicy tangy Thokku | pickle  variety prepared with green chilli and tamarind.  Pickle stays good for weeks and tastes yummy with curd rice and tiffin varities.

Grandma’s  Milagu thokku recipe

My Amma learned this green Chilli thokku recipe from her grandmother. Milagai thokku is a traditional pickle variety.  Extremely spicy thokku variety tastes best with  Curd rice/curd Semiya.  Without much of the detailed steps, this hot spicy Pachai milagai thokku is super easy to prepare and can be kept for months when stored in an airtight container and refrigerated.

Should I sauté green Chilli and grind? 

My mother generally sauté green Chilli and then grind so I follow the same. Sautéing green Chilli gives a nice flavor to the thokku also it helps for smooth green Chilli blend

Should  I grind green Chilli for pachadi?

Grinding Chilli is optional. I personally like smooth Pachai milagai pachadi hence I always sauté and grind. If you like biting greeen Chilli you can skip grinding green chilli.

Which oil should I use for milagai thokku?

Sesame  oil is recommended as it helps for the shelf life also gives a nice flavor to the Pachadi. You can also use peanut oil or any flavorless oil of your choice.

Can I reduce the amount of oil?

For the spicy green Chilli thokku it is recommended to add extra oil compared to tomato thokku/ Pulikaichal. If you are not planning to keep the thokku for a longer time and like eating spicy thokku you can reduce the oil quantity by half

can I skip jaggery?

Jaggery balance the spicy milagai thokku flavor. You can reduce the amount according to your taste preference but I would recommend using at least little jaggery. 

What is a fenugreek powder substitute?

if you don’t have fenugreek powder you can fry roast fenugreek and powder; add it to the milagai pachadi. Alternatively, you can also use fenugreek while tempering. 

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thokku varieties in TMF

pachadi varieties in TMF 

puli milagai thokku

spicy tangy green chilli thokku
5 from 2 votes
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Ingredients

  • Green chilli - 20 80 grams
  • Tamarind - big gooseberry size 20 grams
  • Salt - as per taste
  • Asafetida powder/hing - a generous pinch
  • Jaggery - 2 tbsp
  • Fenugreek powder - 1/8 tsp
  • Mustard - 1/4 tsp
  • Sesame oil - 4 tablespoon

Instructions

  • Soak tamarind in little hot water ( enough to soak) for 20 minutes
  • Add 1 tbsp of oil and saute the green chili for 2 minutes or till the color changes
  • Furthermore, add tamarind pulp and salt; give a quick mix and cool
  • After it is cool grind into a fine paste
  • Add 2 tbsp of oil to the pan, when the oil is hot add mustard seeds and let them splutter
  • Furthermore, add hing and give a quick mix
  • Add the ground green chilli tamarind paste and saute  in medium flame for 30 seconds
  • Add 1 cup of water and salt if required and cook
  • Stir well in between and cook till the thokku turns thick and reduce to half the quantity
  • Add jaggery and cook till the thokku comes together and oil starts oozing out
  • Finally, add fenugreek powder and give a quick mix
  • Cook for 30 seconds and turn off the stove. After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

Video

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Notes

  1. Instead of grinding green chilli you can also finely chop them
  2. Add jaggery according to your tase
  3. Thokku is going to be extremely spicy,  if you are pregnant or breastfeeding avoid this thokku
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Green chilli –  20 ( 80 grams )

Tamarind – big gooseberry size, 20 grams

Salt – as per taste

Asafetida powder/hing – a generous pinch

Jaggery – 2 tbsp

Fenugreek powder – 1/8 tsp

Mustard – 1/4 tsp

Sesame oil – 4 tablespoon

Method:

  • Soak tamarind in little hot water ( enough to soak) for 20 minutes
  • Add 1 tbsp of oil and saute the green chili for 2 minutes or till they slightly change color, avoid browning

  • Furthermore, add tamarind pulp and salt; give a quick mix and cool

  • After it is cool grind into a fine paste
  • Add 2 tbsp of oil to the pan, when the oil is hot add mustard seeds and let them splutter

  • Furthermore, add hing and give a quick mix

  • Add the ground green chilli tamarind paste and quickly saute   for 30 seconds

  • Add 1 cup of water and salt if required and cook 

  • Stir well in between and cook till the thokku turns thick and reduce to half the quantity

  • Add jaggery and sesame oil, cook till the thokku comes together and oil starts oozing out

  • Finally, add fenugreek powder and cook for one minute or till the thokku comes together as amass

  • After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

 

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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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