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

Ingredients


 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


Preparation


  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











8 comments:

  1. DK25 April 2013 at 00:09

    Thank you for posting all these wonderful recipes. Was going through them and cant wait to try them one by one.

    ReplyDelete
    Replies
    1. Iyengar Thaligai26 April 2013 at 20:16

      Wow. Thanks for the very first comment on our site. Will be glad to receive your further comments on trying out the recipes.

      Delete
  2. Anonymous27 March 2014 at 15:29

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

    ReplyDelete
  3. ennaar13 November 2015 at 17:03

    How long does this preparation remain unspoilt?

    ReplyDelete
  4. ennaar13 November 2015 at 17:04

    How long does this preparation remain unspoilt?

    ReplyDelete
  5. Unknown20 September 2020 at 01:19

    Over all good recopies with no advertisement.

    ReplyDelete
  6. Unknown14 December 2021 at 21:36

    All fantastic recipes. All in one place. Just what I have looking for. Thanks.

    ReplyDelete
  7. Anonymous21 August 2023 at 06:04

    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.

    ReplyDelete