green chilli instant pickle /pacha milagai urugai(oorgai)

Its a green chilli instant pickle that I have made this time. Instead of using gingelly oil I have used mustard oil for  that lovely taste and intense flavour. A pickle made with green chillies may be quite surprising for majority of the crowd. But its not like that it will not be that spicy because there will a great balance in taste with tartness ,spiciness and sweetness equally balanced. Of-course little hint of spiciness is always needed in every pickle with no exception for this pacha milagai urugai too. This time so much of green chillies that too garden fresh chillies was sitting in my fridge. So decided to do a pickle with a part of that bunch I had. North Indian style green chilli pickle they make is mostly with

whole chillies or chopped. Here I made it little different by mincing it as I loved to have it this way. Don’t do any fuss in using more oil for pickles they are the real preservatives the life saver. You can skip adding chilli powder but here I have added chilli powder also for more punch. Any way if you don’t like sweetness in your pickle just skip. This green chilli instant pickle was so easy to make it was so tasty and delicious. You can have along with curd rice ,idli,dosa even with different types of roti’s. For 3 to 4 days you can keep outside and for long storage keep in fridge.

green chilli instant pickle /pacha milagai urugai(oorgai)

INGREDIENTS:

Green chillies/pacha milagai – 100 gm
Ginger /inji – 25 gm
Needed salt
Mustard oil/kadugu ennai – 100 gm
Mustard – 1/2 tsp
Fenugreek seeds/vendhayam – 1/2 tsp
Asafoetida – 1/4 tsp
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Jaggery/vellam – 1 tbsp
Lemon juice – 21/2 tbsp

METHOD:

1.Remove stem part of green chilli wash both green chillies and ginger make them completely dry without any water.
2.Then chop both.
3.Keep a kadai dry roast kadugu and fenugreek till golden and mustard to splutter.

4.Take out grind to a powder and keep all ingredients ready.
5.Keep a thick bottomed kadai with mustard oil let it heat up nicely till smoky.
6.Now keep the flame in medium and add chopped ginger to fry.
7.Add in the green chillies and let both roast nicely.

8.Take out the green chillies and ginger alone in a mixer jar and mince it.

9.Heat up the same oil and add the minced green chilli.
10.Add chilli,turmeric,fenugreekmustard powder and hing.
11.Put in the needed salt, jaggery and finally the lemon juice.

12.Keep stirring till oil comes out.
13.Switch off and store in a jar and enjoy with curd rice, idli dosa even for roti’s.

More pickles:

pavakkai pickle /bitter gourd pickle/ pavakkai urugai

mangai thokku recipe / grated mango pickle

sweet lemon pickle indian recipe /sweet and sour pickle without oil

elumichai oorugai recipe /lemon pickle tamilnadu style

instant raw mango pickle recipe

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Total Time 25 minutes mins

Course Side Dish

Cuisine Indian, NorthIndian, SouthIndian

Servings 4

Ingredients

  

• Green chillies/pacha milagai - 100 gm

• Ginger /inji - 25 gm

• Needed salt

• Mustard oil/kadugu ennai - 100 gm

• Mustard - 1/2 tsp

• Fenugreek seeds/vendhayam - 1/2 tsp

• Asafoetida - 1/4 tsp

• Turmeric powder - 1/2 tsp

• Jaggery/vellam - 1 tbsp

• Lemon juice - 21/2 tbsp

• chilli powder - 1 tsp

Instructions

 

• Remove stem part of green chilli wash both green chillies and ginger make them completely dry without any water.

  2.Then chop both.

  3.Keep a kadai dry roast kadugu and fenugreek till golden and mustard to splutter.

  4.Take out grind to a powder and keep all ingredients ready.

  5.Keep a thick bottomed kadai with mustard oil let it heat up nicely till smoky.

  6.Now keep the flame in medium and add chopped ginger to fry.

  7.Add in the green chillies and let both roast nicely.

  8.Take out the green chillies and ginger alone in a mixer jar and mince it.

  9.Heat up the same oil and add the minced green chilli.

  10.Add chilli,turmeric,fenugreekmustard powder and hing.

  11.Put in the needed salt, jaggery and finally the lemon juice.

  12.Keep stirring till oil comes out.

  13.Switch off and store in a jar and enjoy with curd rice, idli dosa even for roti’s.
  

Notes

1. If we want to store for long store it in fridge it will keep well outside for a week.
2. You can keep the milagai and ginger finally chopped and don’t mince it will also be nice.
3. As chillies itself is spicy we need not add more chilli powder.
4. For balance and taste we add jaggery but its optional.
5. I have used mustard oil but you can use gingelly oil.

Keyword forrice, oorgai, pickle, sidedish, urugai