Green Chilli Thokku

Pacha Milagai Thokku is a traditional Thokku prepared with green chilli. My Amma learnt this recipe from her grandmother. When my Amma visited us, hubby was asking her to prepare this. Having a sweet tooth I was bit hesitant to taste this, but I took very little quantity as a side dish for Curd rice, though it was extremely spicy, loved the spiciness. This hot spicy thokku is easy to prepare and can be kept for months when stored in airtight container and refrigerated

Ingredients:

Green chilli –  25

Tamarind – big gooseberry size

Salt – as per taste

Asafetida powder/hing – generous pinch

Jaggery – 1 tbsp

To temper:

Mustard – 1/4 tsp

Fenu Greek – 1/8 tsp

Sesame oil – 4 to 5 tablespoon

Method:

• Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 – 3 tbsp of water to grind into fine paste

• Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)

• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking

• Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,

My Notes:

• Tamrind can be grinded along with green chilli paste
• Instead of grinding green chilli you can also finely chop them

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