Molagai Pachadi / Green Chilli Pachadi

This molagai Pachadi / puli molagai as my mother-in-law refers to it is an excellent accompaniment to curd rice, dosa , idli. I remember my grandmother used to make this pachadi in a kalchetti and it used to boil for a long time filling the house with its aroma.

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients

Green chillies - 20 to 25 chopped into 1/2 " bits
Tamarind - a lemon sized ball
Sesame seeds / Ellu - 1 tbsp (Black / White)
Jaggery  - 1 tbsp
Salt - to taste
Urad Dal - 1 tsp
Mustard - 1 tsp
Hing / Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - a few
Gingelly oil / Nallennai - 6 tbsp





Procedure

1. Heat gingelly oil in  a kadai.
2. When the oil is hot, add the mustard seeds, after it splutters add urad dal , turmeric powder, hing, curry leaves and saute for a minute.
3. Add the cut green chillies, fry for a minute.
4. Add the tamarind extract and salt.
5. Allow it to boil and become thick.
6. Separately dry roast the sesame seeds, fenugreek seeds and powder them well in a mixer. 
7. Finally before removing, add the sesame seed powder, fenugreek powder and jaggery.
8. Check for salt and add more if required.
9. The oil should separate and float on top. If this does not happen, add a little more oil.

Notes:

Adding black sesame seed powder will give a dark green colour while adding white sesame seed powder will give a slightly pale colour.