PULI MILAGAI 2

  

NEEDED:

green chilly  - 15  -20

ginger-1/2 the lemon size

tamarind water  - 1 cup

salt

jaggery little

hing

haldi

channa dal - 1 tsp 

oil , mustard 1 tsp , methi seeds 1 tsp

METHOD:

• In a wok add 2 tsp oil and roast the chilly .
• keep aside 5 chillies and grind the remaining chillies along with  ginger.
• now in a wok add 1 tsp oil  and temper mustard , methi seed, channa dal. 
• add the roasted 5 chillies .
• add the tamarind water  and the ground chilly paste.
• add salt , hing, haldi.add little jaggery.
• cook till it thickens  and remove.
• good with idly , dosa , curd rice .