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March 06, 2019

Vendhaya Milagai - Green Chilly Pickle - Sauted Chillies in Fenugreek Powder

Vendhaya Milagai is a flavourful pickle for your idly and dosa. It is prepared with green chillies, roasted fenugreek powder, asafoetida powder and salt.

Vendhaya Milagai is a flavourful pickle for your idly and dosa. It is prepared with green chillies, roasted fenugreek powder, asafoetida powder and salt.



You won't believe how simple is this pickle to make. To make vendhaya milagai, you will need the small and fat green chillies which we use for more milagai.
This variety chilly gives a nice flavour to the dish and it is less spicy after sauteing. This time I can't get those green chillies, so replaced with regular green chillies.The main ingredient in this dish is the fenugreek. You have to roast the fenugreek until it gives you a nice aroma and then you have to powder it along with the roasted asafoetida and salt. This homemade roasted fenugreek mixture will give a very authentic taste to this dish. You have to keep this fenugreek mixture in each of the green chillies with a spoon. Then the mixed green chillies are sauted in a teaspoon of oil for a few minutes on low heat.Our dish is ready within 10 minutes.This pickle lasts for 15 days if stored in the refrigerator. When serving, add 2 to 3 teaspoons of gingely oil over the chillies and serve it with idli or dosas.




Vendhaya Milagai - Green Chilly Pickle - Sauted Chillies in Fenugreek Powder Recipe Details
 
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Prep time : 10 minutes
Cook time : 10 minutes
Yields : 200 grams
Category : pickle
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 25 green chillies
  • 2 tsp fenugreek
  • small piece asafoetida
  • 1 tsp gingely oil
  • salt to taste

Cooking Directions

  1. Wash the green chillies in water for 2 times and drain the water. Wipe the green chillies with a towel and discard the stems.
  2. Slightly slit the green chillies in the middle and keep it ready for stuffing.
  3. Heat a pan for a few seconds and add the fenugreek. Roast them well until it turns golden brown and you can smell a nice aroma. Transfer it to a plate. Heat a drop of oil in the same pan and add the asafoetida. Roast it until it pops up and turn off the heat.
  4. Now add all the roasted ingredients in a small mixer jar and add the required salt. Grind it to a coarse powder.
  5. Using a small spoon or a teaspoon hold the green chilly in your left hand and stuff the fenugreek powder with your right hand.
  6. Next, add a teaspoon of gingely oil in an iron kadai. When it starts to heat, reduce the heat to low and add the stuffed green chillies.
  7. With a spoon, turn the green chillies frequently and saute it until the skin starts to wilt. Turn off the heat and keep it in the kadai heat itself.

Vendhaya Milagai - Green Chilly Pickle - Sauted Chillies in Fenugreek Powder with step by step photos 

Wash the green chillies in water for 2 times and drain the water. Wipe the green chillies with a towel and discard the stems.


Slightly slit the green chillies in the middle with a knife and keep it ready for stuffing.


Heat a pan for a few seconds and add the fenugreek. Roast them well until it turns golden brown and you can smell a nice aroma. Transfer it to a plate. Heat a drop of oil in the same pan and add the asafoetida. Roast it until it pops up and turn off the heat.


Allow the roasted ingredients to cool down for a while. Add all the roasted ingredients in a small mixer jar and add the required salt.


 Grind it to a coarse powder.

Using a small spoon or a teaspoon hold the green chilly in your left hand and stuff the fenugreek powder with your right hand.

Repeat the process for the entire green chillies.

Next, add a teaspoon of gingely oil in a iron kadai. When it starts to heat, reduce the heat to low and add the stuffed green chillies. If there is anything remains in the fenugreek mixture add it to the green chillies and saute it well.

 With a spoon, turn the green chillies frequently and saute it until the skin starts to wilt.

Turn off the heat and keep it in the kadai heat itself. Then transfer it to a glass bottle or in a ceramic bowl.


Vendhaya milagai is ready to serve.  When serving, add 2 to 3 teaspoons of gingely oil over the chillies and serve it with idli or dosas.


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