Puli Milaghai. Pachai Milaghai Oorugai. Green Chili Pickle. Hari-Mirch Imili Ka Achaar. Instant Chili Pickle. Pacha Mirpukaya Pachadi.

Ingredients:

Green chilies 15 – slitted
Green chilies 3 – roughly chopped
Purple onion 1 small – roughly chopped
Garlic 6 cloves
Tamarind paste – 2 full spoons
Salt
Turmeric powder – ¼ spoon
Mustard seeds – ½ spoon
Sesame oil – 1 cup.

To be Toasted and Powdered:(Pickle Powder)

Fenugreek Seeds 2 spoons
Mustard seeds 2 spoons.

Method:

In a blender…..wet grind 3 chopped chilies + onion + garlic. Set aside.

Heat oil in a pan. Add mustard seeds till they pop and splutter well.

Then add the wet-ground paste(chili + onion + garlic) to it and fry real good. Maybe till the raw smell leaves and oil shows up on sides.

Now add salt, turmeric and slitted chilies to this and sauté for few minutes.

Add tamarind paste and 1 cup of water. Cook over medium heat, lidded.

When the chilies are done and tamarind comes to sauce like consistency, add pickle powder.

Let it to boil over low-medium heat for 2 minutes. Then remove it from stove top.

Allow this saucy chili to cool down to room temperature….then store in a ceramic jar.

Serve as a pickle to regular South Indian Meals or North Indian Thali. It tastes good with curd rice.