South Indian Green Chilli Pickle (Molagai Thokku)
Too tired or simply bored to cook? Eat your dal-chawal with this green chilli south Indian pickle and you are good to go.
1. In a heated pan add in sesame seeds and roast them. Once lightly roasted, take them off the flame and keep aside.
2. In same pan, add oil,hing,curry leaves and chillies and sauté on a medium flame till chillies are well charred.
3. Remove and keep aside to cool.
4. In a blender, combine the chilli mixture with toasted sesame, jaggery, salt and tamarind. Grind to a thick paste.
5. In a deep kadhai, heat remaining oil and crackle mustard seeds.
6. Add chilli paste and stir till the mixture is well cooked and thick.
7. Cool and transfer to a dry glass jar.
Preetha Srinivasan
Preetha�s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.
