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Puzhimilagai Or Green Chilly Pickle

Dedicated To My Grandma
Puzhimilagai Or Green Chilly Pickle
Puzhimilagai Or Green Chilly Pickle
  • Prep time
  • Cooking time
  • Serves40 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast , Brunch , Lunch , Snacks , Dinner
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About this Recipe

A south Indian condiment, ‘Puzhimilagai’ is a green chilly pickle that has a chutney-like texture and tastes spicy with a fine balance of sourness and sweetness in it. As the name suggests, ‘Puzhi’ in Tamil means Imli or Tamarind and ‘Milagai’ means Chilly, the main ingredients that are needed in this recipe are fresh green chillies and imli. There are many versions of making this recipe, but I have always followed my grandma’s method that calls for very few ingredients but tastes so delectable and lip-smacking.This green chilly pickle goes well with idly, dosa and upma varieties, stuffed parathas, teplas and also with any rice varieties like curd rice, coconut rice, lemon rice etc. Popularly served as an accompaniment with South Indian meals in all authentic eateries down south and also one of the musts in Tambrahm family's wedding meals and other feasts.

Ingredients & Quantity
  • Green chillies- 250 g
  • Imli- medium lemon sized
  • HaldiTurmeric powder- 1 tsp
  • Jaggery-small lemon sized
  • Salt to taste
  • Hing-1 tsp
  • MustardRai-1 tsp
  • Curry patha-few twigs
  • SesameTil oil-3-4 tbspn
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How to cook?
  1. 1. Soak imli in 1 cup of water for 15 mins,squeeze and extract imli water.
  2. 2. Wash and pat dry the green chillies.Grind it into a thick paste.(if required,little bit of imli water can be used to grind the chillies).
  3. 3. Take a thick bottomed kadai.Heat sesame il oil,add rai,hing,currypatha.When the mustard seeds spultters add green chillies paste,imli water,haldi,salt,jaggery.
  4. Puzhimilagai Or Green Chilly Pickle
  5. 4. Keep stirring in between and let it simmer till the oil separates.Taste and check for salt. 5. Let it cool and store it in a clean airtight container,preferably a glass bottle.
Notes
  • This recipe stays fresh for 1 or 2 months at room temperature and more if it is stored in fridge.
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