Ingredients

• 10 - green chillies
• 1 - tamarind, lemon size
• Hing - a pinch
• Salt to taste
• 1 tsp - jaggery (grated)
• 2 tsp - gingili oil
• For seasoning:
• 1 tsp - gingili oil
• 1 tsp - mustard seeds

How to Make Pulimilagai

• Soak the tamarind in water for 10 minutes.
• Extract the tamarind juice and keep it aside.
• Chop the green chillies.
• 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
• http://www.subbuskitchen.com/