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inji puli milagai in a steel bowl with curry leaves on the side
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5 from 1 vote

Inji Puli Milagai Pachadi | Ginger Tamarind Chilli Gojju

Inji Puli Milagai is a sweet, spicy and tangy gravy with green chilies and ginger simmered in a tamarind sauce.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree
Cuisine: South Indian
Keyword: inji puli, puli milagai
Servings: 8
Calories: 178kcal
Author: Srividhya G

Ingredients

  • ½ cup sesame oil
  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 1 sprig curry leaves approx 20 leaves
  • 1 tsp asafetida
  • ½ cup green chilies thinly sliced
  • ½ cup ginger peeled and thinly sliced
  • 1 tsp turmeric powder
  • 2.5 tbsp coarse sea salt
  • lime-sized seedless tamarind block
  • 2 cups water
  • ⅓ cup jaggery grated

Instructions

Prep-Work:

  • Soak the tamarind in 2 cups of water for 30 to 45 minutes and extract the juice. If you are using paste, mix it in 2 cups of water. For this measure, you can use 1.5 to 2 tbsp of tamarind paste.

Instructions:

  • Heat a kadai or heavy-bottom vessel and add the sesame oil. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and asafetida. Allow the mustard seeds to splutter.
  • Then add the chopped ginger and green chili. Mix well and saute for two to minutes.
  • Then add the tamarind juice, followed by turmeric powder and salt.
  • Let it simmer for 10 minutes over medium-low heat and then add the jaggery. Mix thoroughly and simmer it again 8 to 10 minutes. The mixture will slowly thicken, and the oil will float on top. That's the right stage to turn off the heat.
  • Let it cool, before storing it in an air-tight container. You can serve this as a side for yogurt rice, idli, dosa and also mix it with rice and relish.

Notes

  • If you want thin consistency, after adding jaggery, add half more cup of water and simmer it for just 5 minutes. If you want a thick consistency, extract the tamarind juice with 1 cup of water instead of two cups and also after adding jaggery simmer it for 3 to 4 minutes or until the jaggery melts.
  • Adjust the ingredients, including salt and jaggery according to your spice preference.
  • Allow it to cool completely before refrigerating.
  • Instead of sesame oil, you can use peanut oil or any other neutral oil. I have never tried this with coconut oil or vegetable oil.
  • You can also reduce the spice level by removing the seeds from green chilies before chopping.

Nutrition

Calories: 178kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2217mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 95IU | Vitamin C: 51.6mg | Calcium: 21mg | Iron: 0.5mg