Puli Milagai with coconut milk - creamy and tangy side dish for idli and dosa. I have already posted authentic puli milagai recipe with small onions and green chillies which has a combination of three different tastes such as hot, sweet and sour. This is also similar but we have to add coconut milk in the final stage, which gives a creamy texture and a pale green colour to this dish
I have to thank Viji sister who taught me this different puli milagai recipe with coconut milk. She said it is famous in their native place Munnanjipatti. The one very good thing about this dish is it's so easy to make. If you prepare the coconut milk, it should take only 15 minutes to cook. Now let's see how to prepare this Coconut milk puli milagai with detailed steps.
Similar side dishes for idli and Dosa
- Brinjal Kichadi
- Brinjal Kichadi with Dal
- Puli Milagai
- Tomato Onion Thokku
- Tomato Chutney with green chillies
- Ridge gourd Sambar
- Tiffin Sambar
Puli Milagai with Coconut milk with step by step photos
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishan
- 15 green chillies
- 20 to 25 small onions
- 1 tbsp tamarind
- 1/2 tsp fenugreek
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 1/2 tsp turmeric powder
- 1 tsp asafoetida powder
- 1 tsp powdered jaggery
- 20 curry leaves
- 1 cup coconut milk
- 3 tbsp gingelyoil
Soak the tamarind in hot water for 15 minutes. Peel the onions and chop it finely. Slit the green chillies and cut it into halves. Extract coconut milk with 1 cup of fresh grated coconut. The first coconut milk will be thick and the second one will be thin, so mix both the milks and keep it ready to add in the final stage. Extract the tamarind juice with 1 cup of water.
Heat oil in a vessel and add the fenugreek. As soon as they start popping, add the mustard and urid dal.Then add the chopped onions and green chillies. Saute it well in medium flame until the green chillies and onions turn light golden brown.
Now add the tamarind extract and required salt.Mix well and then leave for 10 minutes on a low flame.
When it gets slightly thick add the curry leaves, asafoetida powder. and jaggery.
When the green chillies are well cooked in the tamarind sauce and the oil starts to seperate from the sauce reduce the heat to very low and slowly add in the coconut milk. Allow for a gentle boil and turn off the heat.
Tangy and creamy puli milagai is ready to serve. Check out the video for detailed instructions.