Green chilly Thokku or Pachai Milagai thokku ( Tamil ) is an utterly lipsmacking dip for curd rice .

It is the perfect Thokku / pickle to whet a poor appetite up and running ! Just don't overdo the tasting as it may create digestive problems .

Every traditional Southern kitchen especially the Tam Brahmins has its own version with some or many ingredients that go to make up a perfect spicy tangy Thokku .

Many of us have an aunt or a grandma or even our mums who have made it their signature dish among many others and we faithfully follow suit . This method works well for me .

Please forgive the raw pics from the kitchen as am currently traveling living in a homestay and have few containers and nothing decent even to plate up . I couldn't wait to post despite lack of fancy tableware .(This is an old post with a good recipe i didnt want to miss as it is a tried and tested recipe that i love , i will post fresh pics asap)

Green chilli Thokku / Pachai Milagai Thokku

Ingredients:

250 grams green chillies ( washed and dried )

3 tbsp udad dal ( green chilly Thokku is also made without udad dal but this tastes better and gives good texture )

A big pinch of asafoetida powder

1 small lime size tamrind or equivalent tamrind paste

Salt to taste

Pinch of turmeric powder

1/2 cup sesame oil

1 tbsp powdered jaggery

To temper

1 tsp mustard seeds

1/2 tsp fenugreek seeds

Method:

1. In a pan add 1-2 tsp sesame oil and fry the udad dal on a medium flame till aromatic and golden brown .

2. Keep aside to cool .

3. In the same pan add little more oil to sautée the washed dried chillies and the tamrind ball till they seem to shrivel .

4. Remove and keep aside to cool .

5. Now coarsely powder the roasted udad dal with jaggery and keep aside .

6. Next blend the sautéed green chillies with the tamrind , salt and grind to a paste .Do not add water as green chillies have moisture .

7. Finally grind everything together with the powdered udad dal , jaggery and the green chilies tamrind mixture . Don't grind till pasty .keep it a bit coarse .

8. Next , add a little oil enough to splutter the mustard seeds, add the methi seeds let it brown and then add the ground chilli mixture .

9. Add remaining oil, asafoetida powder , turmeric powder and let the mixture cook on a very low flame , when the oil leaves the sides it is done . You can choose the consistency you want at this stage to keep a bit loose or thicken further as I have done . If you do add some sprinkles of water make sure to keep it always refrigerated as adding water reduces shelf life .

10. Remove and store In a jar when cooled .

11. The chili Thokku will remain good for a month and goes well with many dishes .

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