Milagai Pachadi Recipe also known as molaga pachadi, chilli pachadi with step by step pictures. This pachadi recipe with tangy flavor of the tamarind is blended well with the spicy green chillies and a little sweetness from the jaggery.
Chilli Pachadi
This is my amma's famous recipe, she makes this more often than anything else. Whenever she makes her paruppu kulambu( DAL), it must be accompanied by this pachadi.
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Warm dal mixed with hot rice along with a generous drizzle of homemade ghee and let's not forget the papadam, mix all those together, take a generous portion out of it( don't ask me how generous, as long as the portion fits your mouth) form it into round balls and enjoy.
About Milagai Pachadi (Chilli Pachadi)
Chilli pachadi is a popular condiment south of India made with chillies, onions, tamarind, jaggery and spices. This taste amazing with curd rice or dal rice. The pachadi is sweet, spicy, sour which is super delicious and finger licking good.
Milagai pachadi also known as mulaga pachadi or onion chilli pachadi is a must make dish in Onam sadya also. The ingredients are so simple and basic and this literally takes less than 30 minutes to put together.
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Why This Recipe is my Favorite
This pachadi holds a special place in my heart. Because, It is my Masterchef Tamil Apron Winning recipe. The moment I would cherish throughout my life. Such a proud moment. I made a platter representing my hometown Nagercoil.
I made Nanjil Meen Virundhu. It had Meen maangai kuzhambu (fish raw mango curry), Thayir inji (ginger curd), this Milagai pachadi (onion chilli relish) Smoked puli meen (Tamarind fish fry) and Ulundu choru (Urad dal rice). This is what made me get my apron from the amazing actor vijay sethupathi.
The judges complimented me for this pachadi, it was that good.
Ingredients
Onion - I used finely chopped onions for this pachadi, you can use shallots as well which adds sweetness.
Green chillies - depending on your spice tolerance, you can adjust green chillies.
Sambar Powder - This one spice mix is enough to flavour the pachadi. If you are out of sambar powder, you can use a mix of turmeric, chilli and coriander powder.
Tamarind - the base of the pachadi which balance the spice from the green chillies.
Jaggery - you can add more or less according to your taste.
Tempering - i used a combo of mustard, fenugreek seeds, asafoetida, curry leaves, ginger, dry red chillies.
Oil - You can use either coconut oil or gingelly oil for making this.
Milagai pachadi (Step by Step Pictures)
1)Heat oil in a pan. Add in the tempering ingredients. I used mustard, fenugreek seeds, dry red chillies, curry leaves, asafoetida and chopped ginger. Let the spices sizzle in the oil.
2)Add in finely chopped onions, green chillies along with some salt.
3)Cook this for 2 to 3 minutes until onions gets slightly transparent.
4)Add in sambar powder. If you are not using sambar powder, add 1 teaspoon turmeric, 1 teaspoon red chilli powder and 2 tablespoon coriander powder.
5)Stir this for 2 minutes until the spice powders is mixed well.
6)Now add in tamarind pulp .
7)pour some water. As needed.
8)Mix this well.
9)Cover and simmer for 5 more minutes.
10)Now add in jaggery. Mix this well and cook until thickens. It will take around 5 to 8 mins.
11)You will see a layer of oil floating on top which indicates the pachadi is ready.
12)Enjoy.
Expert Tips
- I used coconut oil for making this pachadi, you can use regular oil or gingelly oil.
- Shallots can be used instead of onions.
- Adjust green chillies according to your taste.
- Tamarind and jaggery can be added as per your taste.
- If you are out of sambar powder, add chilli, turmeric and coriander powder instead.
More Pachadi Recipes to try
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Milagai Pachadi Recipe | Chilli Pachadi Recipe
Equipment
Ingredients
- 2 medium Onion peeled & finely chopped
- 12 no Green Chillies finely chopped
- Salt to taste
- 2 tablespoon Sambar Powder
- 5 tablespoon Tamarind Pulp
- 1 cup Water
- 4 tablespoon Jaggery
For Tempering
- 3 tablespoon Oil
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 no Dry Red Chillies
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves chopped finely
- 2 tablespoon Ginger peeled and chopped finely
Instructions
- Heat oil in a kadai. Add in tempering ingredients and let them sizzle in the oil.
- Add in the onions, green chillies and salt and saute till they turn transparent. Add in sambar powder and stir well.
- Now add the tamarind pulp and some water. Bring this to boil. Cover and simmer for 5 more minutes.
- Add in jaggery and cook this on a medium heat for 7 more minutes until pachadi thickens.
- Serve with rice.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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tamilsasikitchen
Yummy Yummy....Ur intro makes me eager to taste this...
Suman Arthy
This is something like Inji Puli...surely would taste good...yummy...
Rev
Hi Aarthi, tangy pachadi is always welcome 🙂
Pretend Chef
Yummy!
Saraswathi Tharagaram
I love this recipe..Like to have with curd rice..
GK Arusuvai
HI Aarthi,
I have tastes similar pachadi sometime back..its was good....glad to see the recipe here now...tq
Priya
Looks super hot and delicious.
Shanthi
Very yummy...looks perfect. Would like to have it now...
morri
I made this today to have with rice and dal. I told my husband that "it's Aarthi's amma's recipe" and because I've already cooked so many things from your blog and told stories about them, he said "Oh, so it's probably all made of chillis", and I said "hehe, almost". He tried it and kept saying how well it goes with our dinner, and that your amma deserves applause for such a good recipe. Thanks for sharing!
Anonymous
Its looking yummy...But we called it as curry when cooked on stove..instead of grinding with garlic jeera and tamarind
Laxmi Naiidu
Ma'am just went through the link that was given I am really excited thank you do much for the link sorry I didn't notice earlier.thank you
Fathima
Very very spicy..not able to keep in mouth for a second..muat do some alterations with tge recipe i think..