Puli Milagai is a traditional South Indian condiment renowned for its fiery spiciness and tangy flavor. This vibrant sauce is prepared from a few simple ingredients, yet it packs a punch that can awaken even the dullest taste buds.

At its core, Puli Milagai is composed of finely chopped green chilies that are sautéed to release their potent heat. This fiery base is balanced with the tanginess of tamarind, which adds a delightful sour note to the sauce. The addition of mustard seeds provides a subtle nuttiness, while asafoetida powder contributes a hint of savory umami. A touch of turmeric powder not only lends a golden hue but also enhances the overall flavor profile.

The preparation of Puli Milagai is relatively simple, involving the sautéing of green chilies in oil along with mustard seeds, followed by the addition of tamarind water and spices. The mixture is then simmered until it thickens to a rich, velvety consistency, allowing the flavors to meld and intensify.

Once cooled, Puli Milagai can be stored in the refrigerator for an extended period, making it a convenient condiment to have on hand. It pairs exceptionally well with a variety of South Indian dishes, such as idlis, dosas, and curd rice, adding a burst of heat and tanginess to each bite.

In addition to its traditional uses, Puli Milagai also serves as a versatile dip or accompaniment, lending its bold flavors to snacks, sandwiches, and even grilled meats. Whether enjoyed as a spicy condiment or used to elevate everyday meals, Puli Milagai is cherished for its ability to enliven any dish with its intense and invigorating taste.

Puli Milagai, a traditional spicy and tangy sauce created from just a handful of ingredients, boasts an exceptional flavor profile that can rejuvenate even the most subdued palate, particularly after a period of bland convalescent fare. However, exercise caution, as its inclusion of green chilies can pack a punch!

Ingredients:

• 10-15 small green chilies, finely chopped and thoroughly dried

• 1 teaspoon mustard seeds

• A pinch of asafoetida powder

• Salt to taste

• 1 lime-sized ball of tamarind, soaked in warm water to yield 1 1/2 cups of tamarind water (or use tamarind paste)

• 2 tablespoons sesame oil

• A pinch of turmeric powder

• A pinch of jaggery powder (optional)

Method:

1. Heat oil in a pan and allow the mustard seeds to splutter.

2. Add the finely chopped green chilies, maintaining low heat, and sauté briefly.

3. Carefully pour in the tamarind water (extracted from the soaked tamarind), followed by turmeric powder, salt, and asafoetida powder.

4. Let the mixture simmer over very low heat until it thickens to desired consistency. Add the remaining oil and continue to cook until thickened further.

5. Remove from heat and allow to cool before storing.

6. This sauce will keep well for up to 15 days or more when refrigerated.

7. Serve as a delectable accompaniment to idlis, dosas, or curd rice, offering a burst of flavor.

8. Additionally, it serves as an excellent substitute for pickles or as a quick, spicy dip when pressed for time, ready in under 10 minutes even when prepared in the microwave.

Enjoy the fiery zest of Puli Milagai, perfect for elevating any dish with its vibrant and invigorating taste!

There is another quicker way to prepare this pickle using pressure cooker. check out my youtube video which shows the process, here is the recipe and method given below .

Here I have hastened the cooking process by using pressure cooker to avoid spicy fumes while open cooking . This method helps me do this pickle even when iam serving dinner or other chores so no need to stand stir continuously or watch .

Recipe

1 cup chopped green chillies ( washed and dried before chopping )

3 cups medium thick tamrind water

Turmeric powder

Salt

Asafoetida powder

1 tbsp methi powder

1 tbsp jaggery

1/4 cup sesame oil

1 tsp mustard seeds

Method

• Wash and chop green chillies I used a pressure cooker to speed up the reduction and thickening of the sauce

• Add oil to a heated pressure cooker

• Add mustard seeds , allow to splutter , add the chopped green chillies ,

• Add 3 cups of medium thick tamrind water ,

• Add salt , turmeric powder , asafoetida powder, methi powder ,

• Allow the mixture to come to one boil , then cover with lid and pressure cook allowing 15 whistles ,

• If you are in doubt about no if whistles , allow at least 8 whistles , nothing will happen as there is enough liquid , when the cooker releases press open and check and continue for another 7-8 whistles ,

• The puli Milagai will be done perfectly

• This method is particularly useful for elderly people in kitchen who cannot stand for long monitoring a open sizzling pan emanating hot fumes .

• It is also recommended for large quantities ( like 500 ml ) One of the easiest way to prepare any kind of thokku or pickle , If you are using tamrind paste you can reduce water and also no of whistles.