One-Pot Tomato Puli Milagai – A Delicious Twist to Your Usual Chutney

Tomato Puli Milagai is a unique and flavorful side dish recipe that holds a special memory for me. A few years ago, I prepared this dish for idli during my Grandpa’s visit, and he loved it so much that he gave it its name – Tomato Puli Milagai. Though it’s a simple one-pot recipe, I had postponed sharing it until now. Finally, I’ve recorded a step-by-step video to guide you through this delicious dish!

This mildly spiced Tomato Puli Milagai is made with small onions, green chillies, juicy red tomatoes, mustard seeds, fenugreek, jaggery, asafoetida, and curry leaves. It's packed with authentic South Indian flavor and comes together in just 20 minutes, making it the perfect side dish for idli, dosa, or even curd rice.

Is Tomato Puli Milagai Spicy?

Not really! It's a mild to medium-spicy dish. The green chillies blend beautifully with the tomatoes, mellowing the overall heat. You can adjust the number of green chillies to suit your taste.

What Makes This Dish So Delicious?

Small onions – a key ingredient that brings out the traditional taste. Take the time to peel them; it’s worth it!

Red ripe juicy tomatoes – these provide a mild sweetness and vibrant color.

Jaggery powder – balances the tanginess and spice, so don’t skip it!

You can easily prepare this in a small pressure cooker. Do all the chopping ahead, and the dish will be ready in 20 minutes!

Consistency Tips

The final dish should be thin and mashable, perfect for soaking into hot idlies. After pressure cooking, gently mash instead of grinding. If you prefer fewer whole chillies, you can grind them coarsely before sautéing, but note that this slightly alters the flavor.

Now, let’s see how to make this traditional Tomato Puli Milagai with step-by-step instructions. Don’t forget to check out the video here.

Here is the video link for Tomato Puli Milagai

Tomato Puli Milagai Recipe Details

Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish

Ingredients

1 cup (15 to 20) small onions, sliced lengthwise
1/2 cup (around 15) green chillies, slit lengthwise and halved
2 cups (6 to 8) red ripe tomatoes, chopped
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds and urad dal
1/4 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp asafoetida powder
few curry leaves
1–2 tsp jaggery powder
4 tbsp gingelly oil
Salt to taste

Cooking Directions

1. Heat oil in a pressure cooker. Add fenugreek seeds and sauté until golden brown. Then add mustard seeds and urad dal. Allow them to splutter.

2. Add sliced onions and green chillies. Sprinkle a little salt to help them cook faster. Sauté until both turn soft and fragrant.

3. Add chopped tomatoes and fresh curry leaves. Stir well and cook until the tomatoes turn mushy.

4. Once tomatoes are soft, add turmeric powder and red chilli powder. Mix thoroughly. Pour in 1.5 cups of water and stir well.

5. Close the lid and pressure cook for 4 whistles. Allow the pressure to release naturally.

6. Open the lid and gently mash the mixture with a ladle or potato masher. Adjust salt as needed and bring it back to a boil. Add a pinch of asafoetida and jaggery powder. Let it boil gently for a minute. Finally, add a few more curry leaves and turn off the heat.

Tomato Puli Milagai is now ready to serve! This is a quick and easy side dish for idli, dosa, or curd rice, bursting with authentic South Indian flavor. It's a great alternative to regular sambar or chutney, especially when you want something tangy, mildly spicy, and comforting. Try it once, and it might become your go-to favorite for a simple breakfast or dinner!

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