Puli milagai thokku | green chilli thokku

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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puli milagai thokku

spicy tangy green chilli thokku

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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

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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

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