Puli Milagai Pachadi- Can you take the heat?
Somedays I miss Mom’s cooking a lot. Especially when I think of what to cook on a busy weekday evening with a toddler running around, I wonder how she managed everything. This past week I have been cooking a lot of her recipes and one such recipe is this Pachadi. It is so simple yet so delicious. Yogurt rice with this pachadi on a summer evening is my favorite way to gobble up this pachadi. You just cant go wrong with this and it takes about 10 minutes to make. This goes very well with Pongal, Arisi Upma, Kozhukattais or even with molagootal.
Green chilies- 6 to 8
Ginger- 1″ piece
Salt- as needed
Turmeric powder- 1 pinch
Asafoetida- 1 pinch
Thick tamarind extract- 1 cup( use 1/4 tsp paste in a cup of water)
Gingerly oil- 1 tbsp
Mustard seeds- 1/4 tsp
Curry leaves- few
Chop the green chilies and ginger. Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and asafoetida. Stir once, then add green chilies and ginger and fry well in oil for 2-3 minutes. Now slowly add the tamarind extract along with turmeric powder and salt. Let it simmer for 10 minutes till the water evaporates and the pachadi comes together like a thick paste yet pourable.
If you want you can even add a pinch or two of jaggery to balance the spice. This will be an excellent combination of something spicy-salty-tangy to go with yogurt rice! This is almost a pickle but not a pickle but as good as one! Sometimes when you feel like eating something different a simple side dish like this can light up an entire meal Besides you can make it according to your taste- more spicy or more tangy or just balanced with that jaggery.
You can store this in the refrigerator for up to a week also.
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