Green Chilly Thokku (Pachchai Milagaai Thoku - Pacha Molaga Thokku)


Green chilly - 200 grams
Tamarind (Puli) - size of lemon
Salt - 2 tablespoon
Asafoetida (Perungaayam) - 1/2 teaspoon
Mustard (Kadugu) - 1 teaspoon
Gingely oil (Nallennai) - 25 ml
Fenugreek (Vendhayam) - 1/4 teaspoon
Jaggery (Vellam) - size of betel nut


  1. Remove the stems from green chillies
  2. Thoroughly wash the chillies
  3. Cut each chilly into 2 pices
  4. Soak tamarind in 2 tablespoon of water for 10 minutes
  5. In a mixer grinder container, add the tamarind, chillies, salt & asafoetida
  6. Grind them nicely
  7. In a pan, heat gingely oil in medium flame
  8. Add mustard and allow to burst
  9. Bring to low flame
  10. Add the vendhayam
  11. Add the grinded chilly paste
  12. Stir continuously for 7 to 10 minutes
  13. Add the jaggery and mix thoroughly
  14. Turn off the stove


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  2. I loved the way u have explained each item. Wonderful job, keep going.

  3. How long does this preparation remain unspoilt?

  4. How long does this preparation remain unspoilt?

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  7. The art of holistic iyengar cooking is on the verge of extinction due to the onslaught of pizzas, burgers Chinese, north Indian dishes and other recipes containing tamasic and rajasvic ingredients. Keep the flame burning.