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. https://youtu.be/akMz6lg6L4I
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. Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
pickle recipe collections thokku varieties in TMF
Ingredients:
Green chilli - 20 ( 80 grams ) Tamarind - big gooseberry size, 20 grams Salt - as per taste Asafoetida powder/hing - a generous pinch Jaggery - 2 tbsp Fenugreek powder - 1/8 tsp Mustard - 1/4 tsp Sesame oil - 4 tablespoon
How to make green chilli thokku with step by step pictures:
Soak tamarind in little hot water ( enough to soak) for 20 minutes Add 1 tablespoon 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 tablespoon 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
