Pour some oil in pan and add the chopped green chillies and fry for 2 minutes.
Take the fried green chillies in a mixer and grind the chillies in mixer to a fine paste and keep it aside.
In the pan pour the tamarind extract and add salt.
Let the mixture boil for some time till the tamarind raw smell goes off.
Now add the ground paste and let the mixture boil and get a thick consistency.
While boiling add the grated jaggery which reduces the sour and spicy taste.
Then switch off the flame.
In a separate pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for some time and add these to the pulimilagai.
Now the mouth-watering Pulimilagai is ready to serve with idly and dosa.
Recipe courtesy: Subbalakshmi Renganathan
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.