Ingredients:
Green chillies - 20
Ginger - 10gms
Curry leaves - 3 arc
Mustard seeds - 1tbs
Fenugreek/Methi seeds - 2tps
Sesame/til oil - 1/4 ltr
Tamarind pulp - 1cup
Salt - 2tbs
Turmeric powder - 2tps
Red Chilly powder - 2tps
Asefatida- 2tps
Method/Vidhie:
1. Chop green chillies coarsely in a round shape. Do not de-seed them.
2. Finely chop ginger.
3. In a pan heat oil add fenugreek,mustard & asefatida. Crackle them.
4. Add curry leaves. Do not burn them.
5. Add green chillies & ginger. Add tumeric,red chilly powder,salt. Fry them for 2mins
6. Add tamarind pulp over them.
7. Boil them till the whole mixture thickens.
8. Add little jaggery for enhancing the taste.
9. When oil starts seperating from the gravy. Keep stirring and let it thicken.
10.Your hot "PULLI MELAGAI" is ready.
11. Cool it and transfer to an air tight container.
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It goes well with curd rice,semiya bagala bath,dosa,idlli,upma & white rice.
Taste enhances as the days pass.
CAUTION: Do not use it as a sauce.
Green chillies - 20
Ginger - 10gms
Curry leaves - 3 arc
Mustard seeds - 1tbs
Fenugreek/Methi seeds - 2tps
Sesame/til oil - 1/4 ltr
Tamarind pulp - 1cup
Salt - 2tbs
Turmeric powder - 2tps
Red Chilly powder - 2tps
Asefatida- 2tps
Method/Vidhie:
1. Chop green chillies coarsely in a round shape. Do not de-seed them.
2. Finely chop ginger.
3. In a pan heat oil add fenugreek,mustard & asefatida. Crackle them.
4. Add curry leaves. Do not burn them.
5. Add green chillies & ginger. Add tumeric,red chilly powder,salt. Fry them for 2mins
6. Add tamarind pulp over them.
7. Boil them till the whole mixture thickens.
8. Add little jaggery for enhancing the taste.
9. When oil starts seperating from the gravy. Keep stirring and let it thicken.
10.Your hot "PULLI MELAGAI" is ready.
11. Cool it and transfer to an air tight container.
Taste enhances as the days pass.
CAUTION: Do not use it as a sauce.
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