Mulaka Ellu Pachadi
Green chillies in a tamarind gravy with green chilly-sesame seeds- coconut masala, jaggery and curry leaves
Ingredients
- Green chillies - 4 to 5 big sized
- Tamarind - small lemon size
- Jaggery - 1/2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig + few to garnish
- Turmeric powder - a pinch
- Gingelly oil - 2 tbsp
- Salt - to taste
To grind
- Green chillies - 5 to 6 small sized
- Black sesame seeds / Ellu - 2 tsp
- Grated coconut - 1/4 cup
Instructions
- Dry roast the sesame seeds till it starts popping, say 2 minutes. Then grind it with coconut and green chillies to a smooth paste.
- Soak tamarind in 1/2 cup hot water and extract the pulp. Set aside. Cut the green chillies into 1/2 inch length pieces.
- Heat gingelly oil and add mustard seeds. When it pops, add curry leaves and green chillies. Fry for 2- minutes.
- Add tamarind water, jaggery, turmeric powder, salt and mix well. Bring to a boil and cook till raw smell of tamarind goes.
- Now add the ground paste and little water to make a medium gravy consistency. Boil this 3-4 minutes. Garnish with curry leaves.
Notes
- My green chillies were medium hot, so I added only 1/2 tsp jaggery. If your chillies are more hot, add 1 tsp of jaggery.
- Adjust the amount of chillies for grinding and frying according to the heat level of chillies.
- You can also use white sesame seeds instead of black. The color of the pachadi will be lighter in that case.
- Once sesame seeds start popping, remove from heat. Otherwise it will turn bitter.