PULI MILAGAI

PULI MILAGAI

INGREDIENTS 

Green Chillies - 20
Shallots - 5
Tamarind Paste - 1 Tbsp 
Jaggery - 1/4 cup
Mustard Seeds - 1 Tsp
Curry Leaves - 1 Sprig
Salt - To Taste
Oil - 2 Tbsps 

METHOD 

Chop fine shallots and green chillies 
Grate jaggery and set aside
In a pan heat oil and temper mustard seeds and curry leaves 
Add in the chopped shallots and green chillies 
Sauté for a few minutes until shallots turn golden 
Add in the tamarind paste salt to taste and  grated jaggery 
Cook until the gravy becomes slightly thick
Serve with curd rice 

Notes:

Adjust spices and sweetness to suit your palate