Home Chutney Puli milagai recipe, Side dish for dosa

Puli milagai recipe, Side dish for dosa

by Jeyashris Kitchen
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Puli milagai recipe, Side dish for dosa
Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai.  Generally it is made in our homes for un fermented dosa. We call it as “puliya dosai”. And also it is a best combo for curd rice too.

I have never tried pulimilagai at home, when my mom was here last week, she loved the chilies which we get here and wanted to make it. So i just took my camera and just clicked the pictures without taking any effort!!. So here goes the recipe of puli milagai made by my mom.
puli milagai

Puli milagai recipe

Puli milagai recipe

  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 20 Minutes
  • Serves: 4-5
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner
  • Description: Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai

     Green chili  25-30
     Tamarind extract  2 cups (from a small lemon sized tamarind)
     Turmeric powder  1/4 tsp
Jaggery  2 tblsp
    Asafoetida  a pinch
    Sesame oil  2 tblsp
    Salt  as needed
    

puli millagai

Method with step by step pictures :

  • Wash and pat dry the chilies and chop them into fine pieces.
IMG_5027 IMG_5030
  • Take extract from a small lemon size of tamarind . I used the 2 tsp of read ymade tamarind paste .

IMG_5031

  • In a pan add oil and throw in the mustard seeds. When it splutters add the chopped green chilies and saute till it becomes light brown in color.
  • Be careful at this stage. Keep your Kitchen windows open and use the electric chimney in the kitchen. Stay slightly away from the gas stove as the chili may splutter. Keep the flame in medium.

IMG_5032

  • When it is is done, slowly add the tamarind extract and add salt, jaggery ,asafoetida and turmeric powder. The addition of jaggery is to balance the spice.

  • Let this mixture boil in a medium flame for 12 to 15 minutes.
  • My mom always makes it in a thin consistency, but if you want it little thick just boil it for few more minutes.
  • Serve with idli | dosa | curd rice.

puli milagai
Note:

  • Add little extra  jaggery  if the chilies are very hot.
  • This can be stored in the refrigerator, in a clean ,dry container for a week..

puli milagai

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34 comments

Now Serving July 20, 2012 - 1:20 am

I love this preparation dearly – So good with thayir sadham!!

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Nagalakshmi V July 20, 2012 - 1:41 am

never heard of this jey. looks great!

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Mahi July 20, 2012 - 1:43 am

New recipe to me…looks delicious!

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RENU July 20, 2012 - 2:16 am

ur recipes r tempting…..looks yummy.

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Prathibha July 20, 2012 - 2:29 am

We make a similar one for pongal n we call it gojju but flavored one..

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Anisha Ranjit July 20, 2012 - 2:29 am

This is a new thing for me… but I can imagine the flavours and my mouth is watering. Hope to make it next time I make idli.

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Tina July 20, 2012 - 2:29 am

tempting..

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RAKS KITCHEN July 20, 2012 - 3:08 am

New to me, sounds amazing 🙂 Should be delicious

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APARNARAJESHKUMAR July 20, 2012 - 4:03 am

it is one of my favourite :)most of the brahmin marriages will serve this 🙂

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PT July 20, 2012 - 6:05 am

never tried this.. sounds very interesting..

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sowmya's creative saga July 20, 2012 - 6:05 am

my mouth is watering ..looks delicious!!

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Hamaree Rasoi July 20, 2012 - 7:14 am

Wow so many chillies !! this is my kind of side dish…Totally love the look

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Shama Nagarajan July 20, 2012 - 8:44 am

delicious…we use to makethis often

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Vijayalakshmi Dharmaraj July 20, 2012 - 9:52 am

wow am drooling jeyashri…
VIRUNTHU UNNA VAANGA

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Kaveri Venkatesh July 20, 2012 - 10:09 am

Mouthwatering Jeyashri….we too make something similar to this…

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radha July 20, 2012 - 10:12 am

Oh delicious! Have to make it.

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Priya July 20, 2012 - 12:14 pm

Slurp, irresistible puli milagai, never heard about this recipe till now.

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Spice up the Curry July 20, 2012 - 1:41 pm

new to me.. looks very flavorful..

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Sharmilee! :) July 20, 2012 - 1:44 pm

Looks so tempting…I luv it even with curd rice 🙂

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Prathima Rao July 20, 2012 - 1:53 pm

Slurp…slurp…Tongue tickling dish!!!
Prathima Rao
Prats Corner

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Shanthi July 20, 2012 - 3:06 pm

spicy…i can feel the taste….yummy…

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Julie July 20, 2012 - 3:36 pm Reply
Vijayalakshmi Dharmaraj July 20, 2012 - 4:20 pm

Hi Jeyashri you are having wonderful award in my blog please accept it as token of my love…
YOUR AWARD

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Nalini's Kitchen July 20, 2012 - 5:55 pm

Nice recipe,love to have it with curd rice…

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Kavitha July 20, 2012 - 7:00 pm

spicy combo for my favorite puliya dosai 🙂

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R.Punitha July 20, 2012 - 10:06 pm

Hi Jeyashri,

Looks Hot and YYummYYY !!!

Neat presentation :))

Keep on Dear..

http://www.southindiafoodrecipes.blogspot.in

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Sushma Madhuchandra July 21, 2012 - 12:49 am

I am craving to eat something spicy! This one will sure satisfy me. Will make them soon. Thanks for a spicy recipe 🙂

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Veena Theagarajan July 22, 2012 - 3:26 pm

I am craving for it Jey, My Great grandma's specialty after she passed away I am still trying to get the same taste!! will try again using ur recipe!

Great-secret-of-life.blogspot.com

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Aparna Srinivasan July 23, 2012 - 9:16 am

Hi Jayshree, Add some ginger to it and it is called 'Puli inji' in Kerla. Ginger gives a nice aroma and lovely flavour to it.

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Hema July 23, 2012 - 5:28 pm

So spicy and tangy, great combo with idlis..

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priya dharshini September 24, 2013 - 3:46 pm

wow…super dish….

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Lakshmi November 22, 2013 - 8:48 am

I was reminded of Puli Milagai when my colleague brought the Lucknowi version.Will try this!

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Vasu January 23, 2014 - 9:40 am

Looks so tempting…. delicious!… match wid Dosa…

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Sivasubramanian Viswanathan November 23, 2016 - 3:44 am

Milagai neer…very nice

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