புளி மிளகாய் / பச்சை மிளகாய் புளி ஊறுகாய் / puli milagai / Green chili pickle

Ingredients
Green chillies – 25 medium sized thin green chillies
Tamarind juice – 1 cup (from small lemon sized ball)
Sesame Oil – 4 tbsp
Turmeric powder – 1/2 tsp
Hing – 1/4 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Salt as required
Jaggery syrup – 3 tbsp or Powdered jaggery – 3 tbsp
Preparation
Soak tamarind in a cup of warm water and extract its juice. Discard the pulp.
Wash green chilies, pat it dry and slit it. Choose thin medium sized chillies.

Method
1. Heat oil in a pan, add mustard seeds, fenugreek when it splutters, add hing, green chillies.
2. Saute it on medium flame until chillies become soft and changes color.
3. Then add tamarind water, turmeric powder, jiggery syrup and salt needed mix well and cook on low flame until it becomes thick.
4. switch off the flame. Our puli milagai is ready to eat. After it cools, store it in a clean bottle.
5. It stays fresh in the refrigerator for 15-20 days.
6. puli milagai is very tasty side dish for idli dosa and curd rice.