Green chilly Thokku or Pachai Milagai thokku ( Tamil ) is an utterly lipsmacking dip for curd rice .
It is the perfect Thokku / pickle to whet a poor appetite up and running ! Just don’t overdo the tasting as it may create digestive problems .
Every traditional Southern kitchen especially the Tam Brahmins has its own version with some or many ingredients that go to make up a perfect spicy tangy Thokku .
Many of us have an aunt or a grandma or even our mums who have made it their signature dish among many others and we faithfully follow suit . This method works well for me .
Please forgive the raw pics from the kitchen as am currently traveling and have few containers and nothing decent even to plate up . I couldn’t wait to post despite lack of fancy tableware .
Green chilli Thokku / Pachai Milagai Thokku
250 grams green chillies ( washed and dried )
3 tbsp udad dal ( green chilly Thokku is also made without udad dal but this tastes better and gives good texture )
A big pinch of asafoetida powder
1 small lime size tamrind or equivalent tamrind paste
Salt to taste
Pinch of turmeric powder
1/2 cup sesame oil
1 tbsp powdered jaggery
1 tsp mustard seeds
1/2 tsp fenugreek seeds
In a pan add 1-2 tsp sesame oil and fry the udad dal on a medium flame till aromatic and golden brown .
Keep aside to cool .
In the same pan add little more oil to sautée the washed dried chillies and the tamrind ball till they seem to shrivel .
Remove and keep aside to cool .
Now coarsely powder the roasted udad dal with jaggery and keep aside .
Next blend the sautéed green chillies with the tamrind , salt and grind to a paste .
Don’t add water as green chillies have moisture .
Finally grind everything together with the powdered udad dal , jaggery and the green chilies tamrind mixture . Don’t grind till pasty .keep it a bit coarse .
Next , add a little oil enough to splutter the mustard seeds, add the methi seeds let it brown and then add the ground chilli mixture .
Add remaining oil, asafoetida powder , turmeric powder and let the mixture cook on a very low flame , when the oil leaves the sides it is done . You can choose the consistency you want at this stage to keep a bit loose or thicken further as I have done . If you do add some sprinkles of water make sure to keep it always refrigerated as adding water reduces shelf life .
Remove and store In a jar when cooled .
The chili Thokku will remain good for a month and goes well with many dishes .
I decided to keep a thick consistency as it is useful while traveling and avoiding accidental spills of oil etc .
Adding some coriander leaves with the stalks gives a great flavor to an otherwise spicy chili Thokku .