Pachamilagai pachadi | green chilly pachadi

Pachamilagai pachadi - thinking of chilly itself we will have water in our eyes. The first time I tasted, I was so scared to eat, but it was not that spicy. Cooked toor dal and jaggery reduce the spice level of chilly. Some chillies by nature are not so hot, if it is too spicy add dal and jaggery more. Pairs with all most every food.

Ingredients:

• Green chilly - 12
• Cooked toor dal - 1/4 cup
• Jaggery - 2 tbsp
• Tamarind - a small lemon size
• Salt - to taste
• Oil - 2 tbsp

To temper:

• Oil - 1 tsp
• Mustard - 1/4 tsp
• Urad dal - 1/4 tsp
• Curry leaves - 5
• Asafoetida - a pinch

Method:

Soak the tamarind and extract 1/4 cup of juice and discard the pulp. Chop the green chillies finely. Heat a small pan with oil, add green chillies and saute for 5 minutes in a medium flame. Add tamarind juice and let it boil for 5 minutes or till the raw smell of the tamarind goes.

Add the cooked toor dal, jaggery and salt. Let it boil for 5 minutes. You can see the pachadi comes together leaving at the edges. Switch it off. In a small pan add all the ingredients given in 'to temper' in the same order.

Transfer to pachadi. Serve with anything of your choice.