Puli Milagai – Puli Milagai Pachadi

November 12, 2015 CondimentsKuzhambu VarietiesSide Dish for Idli/DosaTamil New Year RecipesTirunelveli Style Recipes  7 comments

After all the festive food, we really wanted a simple and spicy meal. This Puli Milagai is one dish which is spicy, tangy and mildly sweet. It is easy to make and goes well with dal rice/paruppu sadham and even idli/dosa. We usually prefer the consistency to be a bit runny, U can make it thicker too. I served with rice, paruppu and Vazhakkai Puttu.


Now to the recipe..



[Preparation Time-5 mins : Cooking Time- 20 mins]


  • Sambar onion – 10 to 12
  • Green Chillies – 12 to 15
  • Curry leaves – a sprig
  • Tamarind – a big gooseberry size
  • Salt – as needed
  • Turmeric powder – 1/4 tsp
  • Jaggery – 1 tbsp (crushed)
  • Oil – 2 tbsp
  • Mustard – 1 tsp
  • Urad Dal – 1 tsp
  • Asafoetida – 2 generous pinches





  • Peel and chop the sambar onions, wash and slit the green chillies. Keep it ready. Heat a pan with oil and temper with mustard, urad dal and asafoetida. Add the chopped onion, green chillies and curry leaves and saute.

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  • Once the onions are transparent, add tamarind extract, required salt, turmeric powder and let it boil in low-medium flame for about 15 mins. Now add crushed jaggery and let it boil for a few more mins. Switch off the flame.

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Thats it!! Puli Milagai Pachadi is ready!!

Serve hot with steamed rice, dal/paruppu topped with a dollop of ghee.




  1. Adjust green chillies according to your taste buds. But do not reduce it too much as it absorbs the tanginess of tamarind.. This Puli Milagai is meant to be spicy.
  2. Do not skip/reduce asafoetida, it is the king of this recipe.
  3. If u prefer it to be like a pickle consistency, cook it for some more time.
  4. Slitting or chopping the green chillies is mandatory, else it will splutter while u fry it along with the onions.
  5. Sambar onion tastes best for this Puli Milagai Pachadi.
  6. It tastes better the next day. It can be stored for 3-4 days when refrigerated. If u skip the onions, stays well for upto 10 days in the refrigerator.

7 comments to Puli Milagai – Puli Milagai Pachadi

  • veena  says:

    I love this.. I have it in my draft too..

  • Traditionallymodernfood  says:

    I know a version of this with little toor Dal and we cal milagai killi sambar.. Pachadi looks yum

  • Sathya @Mykitchenodyssey  says:

    Never heard about it.Sounds interesting and very simple..Thanks for sharing .

  • Anu-My Ginger Garlic Kitchen  says:

    This daal looks so yummy Sundari. Lovely share! 🙂

  • marudhuskitchen  says:

    looks new to me..but so nice and delicious

  • padma  says:

    These type of dishes are totally my kind of ones…I can just have it with rice and do not need anything more to satisfy me..lovely share 🙂

  • Nalini Somayaji  says:

    lovely delicious puli milagai pachadi..we do with raw mango….mouth watering dish…

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