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