The dishes here are good to have with curd rice.
Dry roast methi and solid hing and hand grind the same to a powder. Fry this in oil and also add lots of cut green chilies. Mix puli (imli/tamarind) in water. Heat puli in a container, add fried chilies, salt, haldi, fried hing and methi, fried mustard. Until it becomes thick.
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| Methi being roasted |
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| Hing fried in oil |
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| Mix methi and hing and powder it |
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| Rock salt also added to methi, hing and powdered |
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| Fry Cut Green Chilies |
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| Heat Imli water until it shrinks |
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Add green chilies, powdered mixture and a little vellam (jaggery) shown above... The final puli milagai is a thick lliquid.
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Mola Mangaai
Same as puli Milagai except
- There is no heating involved
- Cut mango replaces tamarind (imli) and red chili powder replaces green chilies.
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| Cut Mango Pieces |
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| Milaga Mangai stored in bootle |
Additional reading:
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