Puli milagai or chillie gravy

 Puli molagai or molagai gothsu

Slit 4 to 5 green chillies. In a pan, add 2 tablespoons of gingerly oil. Splutter 1 teaspoon of  mustard seeds along with fenugreek. Add tamarind puree (4 times extracted from lemon sized tamarind). Add 1 teaspoon of turmeric powder and 1 teaspoon of asfoetida. Add 1 tsp of salt. Add 1 teaspoon of grated ginger. Mix well. While the tamarind puree boils, add the green chillies. After 10 minutes, green chillies are turned transparent, switch off the stove. Hot Puli molagai or molagai gothsu is ready to serve with hot idlies, dosais, chapattis, puris, curd rice etc.




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