Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, green chillies and tamarind pickle. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Green Chillies and Tamarind Pickle is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Green Chillies and Tamarind Pickle is something that I have loved my whole life. They are nice and they look wonderful.
Green Chilli Pickle Recipe, Learn how to make Green Chilli Pickle (absolutely delicious recipe of Green Chilli Pickle ingredients and cooking method) About Green Chilli Pickle Recipe: Green chillies with mustard oil, tamarind and spices will add a kick to the simplest Indian meal. This Green Chilli Pickle recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. ABOUT Green Chilli Tamarind Pickle RECIPE.
To get started with this particular recipe, we must prepare a few ingredients. You can cook green chillies and tamarind pickle using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Green Chillies and Tamarind Pickle:
- Take 200 gm Green chillies
- Take 1 cup Mustard Oil
- Take 1 tsp Salt
- Get 1 tbsp Mustard seeds roasted
- Make ready 1 tsp Cumin seeds roasted
- Take 1 tsp Fenugreek seeds roasted
- Get 1 tsp Coriander seeds roasted
- Make ready 1 tsp Fennel Seeds roasted
- Take 1 tsp Turmeric powder
- Prepare 1/8 tsp Asafoetida
- Make ready 2 Springs Curry Leaves
- Get 4-5 tsp Tamarind paste
This Thokku stays good for days and tastes yummy with Curd Rice, Idly, Dosa etc., This hot spicy thokku is easy to prepare and can be. Puli Milagai-Sweet and sour green chili pickle made with tamarind, jaggary and few basic spices. Puli Milagai is a classic south Indian pickle. Green chilies are tempered and cooked with jaggary and tamarind.
Steps to make Green Chillies and Tamarind Pickle:
- Wash and pat dry all the Chillies. I have used a very few Red chillies too as they were included in that when I bought them. You can omit them if desired. Chop them into two halves. Dry roast all the spices on a low heat and make a coarse powder out of them. Add this powder to the chopped Chillies. Use gloves when you handle them.
- Heat Oil on a low heat and shallow fry all the Chillies. Add Asafoetida and Curry Leaves too. Add Tamarind paste too and let it cook until the raw smell fades away for about 10-12 minutes. Let it cool down before storing in an airtight container in the refrigerator. It stays good for a month. Use a clean and a dry spoon when handling it. Enjoy!
- An easy peasy chilli and tamarind pickle from my maternal home. The tanginess of the tamarind actually helps to counter strike the spiciness of the chillies. It is a pickle that goes well with ghee rice and raita. Looks gorgeous too and stays good for a long time because of tamarind. Try this out for your loved ones and friends. Happy Pickling!
It is a very delicious sweet and sour pickle, it can be made fresh in small quantities as it doesn't have a long shelf life. Puli Milagai, as its name suggest, its a green chilli paste in the tamarind juice. Its very spicy, delicious and go very well with dosa, Idli, Roti and curd rice. Learn here how to make this yummy and spicy Puli Milagai with step by step instructions and video. Tamarind and Red chili pickle belongs to Andhra Pradesh, India and known by the name of pandu mirapakaya where red chillies are an integral part of any cuisine.
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