Puli Milagu (tamarind chilly chutney) This is my grandma recipe when there is no ingredients to serve for uninvited guest and it goes well with dal rice /curd rice and unfermented dosai ... 1. Green chilli (cut into small sizes) - 15 2. Tamarind - lemon size 3. Salt 4. Jaggery -2 sppon 5. Oil- one spoon 1. Add a spoon of oil and saute the cut green chillies in the pan (make sure you open the windows because of the smokey smell .........). 2. Once you see pale color change from green take it off from the stove. 3. Cool it for 5-8 mins 4. Ground the chilly into paste - add a small amount of tamarind juice and salt to it . 5. Put the kadai /pan in low heat and add the chilly paste and tamarind extract to it . 6. Once the gravy start to boil add the jaggery powder and salt to the mixture . 7. Let it boil for 10 mins and turn off the flame .. viola serve with anything goes well with anything ....... you can store this for 2 weeks without fridge . Easy side dish for anyone when they dont have to anything . Do it and store it and serve it when required Please provide your feedback
