Milagai Inji Puli

Milagai Inji Puli or literally Tamarind-Chilli-Ginger, is a very famous south Indian side that tastes great with almost anything. Literally. Spread it on toast. Mix it in with rice. Add it to plain yogurt. So delicious. Here's a very simple recipe that's great to whip up and gets a lot of attention from guests.



Milagai Inji Puli
(Chilli Ginger Tamarind)

100 gms (about 1/4 cup) Ginger, cut into match sticks-sizes
5-6 Green Chillies, (use extra long ones. Snip off the top stem, slit halfway lengthwise,keep the chillies whole)
A lemon-sized ball of Tamarind, soaked in warm water and reserve the pulp
1 tbsp Sesame oil (I used Indian sesame oil - gingelly or til oil - but regular sesame oil is fine)
2-3 tsp Asafoetida (or according to taste)
A lemon sized ball of Jaggery
2 tsp Mustard Seeds
1 tsp Turmeric Powder (optional)
Salt, to taste

Heat the oil in a deep pan. Add the mustard seeds. When they begin to splutter, add the asafoetida and the long green chillies. Stir fry for a couple of minutes. Next add the tamarind pulp and turmeric powder (if using). Let it come to a boil and then add the salt and jaggery. Continue to boil until the mixture thickens.

Now add the ginger and boil for a couple more minutes. Remove from stove and allow to cool.

This can be stored in the refrigerator for up to a month.

Enjoy.

Dāngar

The Chettiars are an old banking and financial community in India, and especially present in southern India. The Chettiars are considered to be among the pioneers of organized banking in the country. They are also credited with introducing the concept of double entry book-keeping. This community from the south of Tamil Nadu has left a silent signature on everything from manufacturing to banking to films. And on food. Chettiar cuisine is characterized by aromatic and spicy foods with fresh ground masalas and lots of seafood and meat, except beef and pork.

Some Chettiars are originally from Burma where they functioned as moneylenders and contributed significantly to the economic development of Burma. Hence a lot of Chettinad food has Burmese and Malay influences.

This dish is a spicy pickle/ side that tastes great with idlis and dosas. And even as a spread on toast. It is spicy, tart and sweet.

Chettinad Dangar

2 cups small Onions, chopped fine
1 cup Tomato, chopped fine
6-8 cloves Garlic, chopped fine
8-10 (or according to how spicy you'd like it) dried Red Chillies
1 tsp Chilli Powder
1 tsp Tamarind extract
1 tbsp (or according to how sweet you'd like it) Jaggery
3-4 tbsp Sesame Oil
Salt, to taste

Roast the chillies without oil for 4-5 minutes. Cool and then break them into 3-4 pieces each.

Add the sesame oil to a frying pan. Add the dry roasted chillies and fry for a few minutes. Add the onions and garlic and salt and fry very well until the onions are translucent.

Now add the tomatoes and stir fry until soft. Add the chilli powder and mix well. Continue to cook on a low flame. The oil will start to separate in the pan. Now add the tamarind extract. Continue cooking on low until the smell of tamarind has gone. Now add the jaggery and stir to combine. Cook on a low flame stirring occasionally until it becomes thick. Cook on low for as long as possible for the best results.

Let cool and transfer to a sealed container. This can last up to a week or longer in the refrigerator. Or, like in my house, it can be finished in one meal!

Mustard chutney

A friend would send this sauce and some delightful kachoris over once in a while. Though I loved the kachoris, the sauce is what I craved. I finally got the recipe and here it is!

Warning: the chutney/ sauce has a raw mustard taste that is pretty spicy but so delicious

Pooja's Mustard Chutney

100 g yogurt (strain out water for 10 mts)

4 green chillies

½ tsp mustard sauce

1 T mustard oil

Salt

Steam green chillies (add chillies to boiling water, cover with lid and leave for 2 mins).

 Remove from pan and de-seed.

Mix chillies with a little yogurt and blend tog in a mixer. 

Then add the mustard oil, mustard sauce and rest of the yogurt. Adjust salt according to taste and enjoy.