

Puli Inji is a very common instant to make side dish for Idlis, Dosas and even Curd Rice is an instant pickle variety.We also call it as Milagai Pachadi in our home.It is tamarind based and has lots of green chillies and ginger that go into it.More commonly prepared in festivals and functions this is also a part of Keralite cuisine and forms a main place in the menu of ONAM SADYA.I make it normally to go with dosas as hubby is fond of it.My grandmother used to prepare it with only green chillies and I do it her way too sometimes.But adding ginger gives flavour and reduces the heat of the green chillies and as we all know ginger helps in digestion.So here is an easy way to make Puli Inji/Milagai Pachadi as you might want to call it.


Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
cup
|
- 25 Green Chillies
- 1/4 cup ginger (chopped)
- Tamarind gooseberry a shaped ball
- 1/2 tsp mustard
- to taste salt
- 1/2 tsp fenugreek Powder
- 1/2 tsp turmeric Powder
- 1/2 tsp asafoetida
- 1/2 tsp jaggery (powdered)
- 1 tbsp sesame oil
Ingredients
|
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- Chop green chillies and ginger finely and keep them ready.
- Soak tamarind in water and extract the pulp.
- In a pan add sesame oil,asafoetida and mustard.
- Add chopped ginger and green chillies.
- Add turmeric powder and freshly roasted and ground fenugreek powder.
- Add tamarind extract.
- Boil till raw smell goes away.
- Add powdered jaggery.
- Once it reaches a thick consistency and oil is seen on top.
- Enjoy Puli Inji with Dosa or Idli or with Curd Rice.Tastes simply awesome.
Notes
You can avoid ginger and proceed with only green chillies.
Adding jaggery enhances the taste.
Use sesame oil only.
Add tamarind extract after ginger and green chillies are fried in oil.
Nice tangy accompaniment with meals.
Its a feast for tangy taste lovers like me 🙂