Vengaya Milagai Pachadi | Onion Green Chilli Pachadi

Vengaya Milagai Pachadi – A tangy and spicy mouth-watering pachadi made with shallots and green chillies.

vengaya milagai pachadi

Vengaya Milagai Pachadi recipe with video and step by step photos. This vengaya milagai pachadi is one of my personal favorites. I got this recipe from my mom. She makes excellent pachadi that I love to have with curd rice. I also like to have this with dal rice. Finely chopped onions and green chillies are simmered in a spicy tamarind sauce until thick. A small piece of jaggery is added to balance all the flavors of this pachadi. This stays good for 3-4 days if refrigerated. Try this pachadi and I’m sure you will definitely love it!

recibites_iconHalf of the world’s production of green chillies comes from China.

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Vengaya Milagai Pachadi Recipe:

Cuisine : South Indian – Tamilnadu
Category : Side dish for rice
Makes : 3/4 cup (approx.)

Preparation Time : 10 min
Cooking Time : 30 min

Click the below video to learn how to make vengaya milagai pachadi.

Vengaya Milagai Pachadi – ReciCode

Pressure cook chopped small onions. green chillies, water → Heat sesame oil in a pan → Season with mustard, asafoetida → Add pressure cooked onion + green chillies → Mix well → Add tamarind extract, turmeric powder, salt, red chilli powder & mix well → Mash it slightly → Cook till raw smell goes → Add jaggery → Cook till pachadi becomes thick & the oil separates.


Ingredients : (1 cup = 240 ml)

  • 1 cup Chopped Shallots (Small Onions)
  • 2 Green Chillies, finely chopped (slit lengthwise & chop)
  • 1/4 cup Tamarind Extract
  • 1/2 tsp Red Chilli Powder
  • 1/8 tsp Turmeric Powder
  • A small piece of Jaggery
  • 1/2 tsp Mustard
  • 1/4 tsp Asafoetida
  • 2 tbsp Sesame Oil
  • Salt as required

 How to make Vengaya Milagai Pachadi?

1. Take finely chopped shallots and green chillies in a bowl. Pour some water and mix well.
2. Pressure cook this till soft. I cooked it for 2 whistles + 5 min. You may cook this along with rice in a separate bowl.
3. Heat sesame oil in a pan.
4. Add mustard and wait for it to splutter.
5. Now add asafoetida and give a quick stir.
6. Add the pressure cooked onion + green chilli mixture and mix well.
7. Let it cook for 3-4 min.
8. Now add the tamarind extract, turmeric powder, salt and red chilli powder and mix well.
9. Mash the mixture with a potato masher.
10. Cook till the raw smell goes off completely.
11. Add a small piece of jaggery. It balances all the flavor of this pachadi. However, addition of jaggery is optional. Shallots lend a mild sweet taste to this pachadi. So be careful while adding jaggery. Too much of it will make the pachadi sweet.
12. Cook till the oil separates and the pachadi becomes thick. Keep stirring in between.
13. Mouthwatering vengaya milagai pachadi / onion green chilli pachadi is ready to be served. This stays good for 3-4 days if refrigerated. 
Vengaya milagai pachadi makes an excellent pair with curd rice. This may also be served with chapati. 

Notes

  • Sesame oil imparts a good flavor to this pachadi.
  • Chop the shallots and green chillies finely to get a jam-like consistency.


Vengaya Milagai Pachadi – Step by step pictures

1. Take finely chopped shallots and green chillies in a bowl.

2. Pour some water and mix well.

3. Pressure cook this till soft. I cooked it for 2 whistles + 5 min.

4. Heat sesame oil in a pan.

5. Add mustard and wait for it to splutter.

6. Now add asafoetida and give a quick stir.

7. Add the pressure cooked onion + green chilli mixture and mix well. Let this cook for 3-4 min.

8. Now add the tamarind extract, turmeric powder, salt and red chilli powder and mix well.

9. Mash the mixture with a potato masher. Cook till the raw smell goes off completely.

10. Add a small piece of jaggery.

11. Cook till oil separates and the pachadi becomes thick.

Happy Cooking!

 

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