Yesterday my parents visited me after so many months. I had a great time with them.I was craving to eat my mom’s food for long time. So I told my mom to prepare this puli pachadi which is the best accompaniment for dal rice/paruppu sadam. Some people call this as Puli milagai thokku. I also had this by mixing in plain rice adding sesame oil. It tasted like puliodharai. I have tried this as a side dish for ven pongal too. Lovely combination it is!!.
When I was pregnant my mom had made this ‘n’ number of times for me as I wanted something tangy those days. Yesterday dal, pachadi , rasam & tindora fry was our lunch. It was yummy .Thank you amma. This pachadi can be stored for 3-4 days when refrigerated. Lets see Puli Milagai preparation below.
INGREDIENTS
For 2-3 people
- Tamarind – Big gooseberry size
- Green chillies – 3 –4 nos (increase if u want more spicy)
- Sambar onion – 10 nos ( chop finely)
- Hing/ asafetida – 2 generous pinches
- Salt & water – as needed
To temper:
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves – a few
|
METHOD
- Soak tamarind in water for 15 mins. Take the extract and set aside.
- Slit the green chillies and chop them into pieces. Chop the onions.
- In a kadai , heat oil and temper with mustard , urad dal , curry leaves.
- Now add the chopped onions and green chillies.
- Saute well and then add the tamarind extract.
- Add the required salt & hing. Let it boil for few mins.
- When it gets thicken, switch off the flame and transfer to a serving bowl.
Enjoy with dal rice !!
|
NOTE
- As the green chillies absorb all the tanginess, we usually eat it along with onions. So I chopped them finely and used here.
- If you are making for kids, just slit the chillies, cook and remove while eating.
- Please add more hing as it gives the flavour for this dish.
|
Technorati Tags:
Tamarind pachadi,
Puli pachadi,
milagai pachadi,
pachadi,
pachadi for dal rice,
raita for dal rice,
raita,
puli milagai,
puli milaga pachadi,
pachadi for paruppu sadam,
pachadi recipe,
puli pachadi recipe
Leave a Reply