Every summer is marked by a customary trip to India. This year, however, I decided to stay “home” and enjoy the Cambridge summer. It was a delicious decision 🙂 The summer here has been uncharacteristically warm and long, and I have loved it. So many bike rides by the river, long walks, lunches al fresco, and an abundant tomato and chili harvest. And yes, prolific herbs.

So I made SOOO much tomato thokku. Two bottles for Lion King and then care packages for the fam 🙂 And then I had all these hot peppers. Inspired with all the enthusiastic suggestions from you all on facebook and amma’s yummylicious sounding recipe, I embarked on another pickling project. Here goes – Puli Molagai or South-Indian Tamarind Chili Pickle 🙂

Thakkali Thokku Ingredients:

assorted hot chilies – 2 cups chopped

tamarind pulp – from fresh tamarind the size of a big lemon or tamarind paste – 2-3 tablespoons

gingili oil (nallennai) – 1/4 cup 

mustard seeds – 1 teaspoon

fenugreek (methi or vendayam seed) powder – 1 teaspoon

asafoetida (peringaayam) – 1/4 teaspoon
salt – 2 teaspoons (maybe more to taste)
jaggery –  two 1 inch pieces

Directions:

1. If you are using fresh tamarind, make tamarind pulp by boiling the tamarind in water and then straining out the fibers using your hands. Be sure to keep the non-fibrous pulp.That’s where the taste lies. If you are using tamarind paste, dilute it in a cup of hot water.

2. Chop chilies and set aside.
3. Heat oil in a heavy bottomed pot and add the mustard seeds. 
4. Once the mustard seeds splutter, add the chopped chilies, fenugreek powder, asafoetida and salt.

5. Saute the chilies for about 3-5 minutes and add the tamarind pulp. 

6. Once it comes to a boil, reduce to medium flame.

7. Add the jaggery.
8. Adjust salt.
9. Keep stirring occasionally till all the liquid from the tamarind pulp evaporates and the oil starts to separate. This can take up to half hour depending on the consistency of the pulp. Also, if you could stop cooking earlier if you want a more sauce like consistency for your pickle. 
10. Let it cool to room temperature and store in sterilized/clean, air-tight, glass bottles. 

Tangy and Super Spicy Puli Molagai or South-Indian Tamarind Chili Pickle is ready for you whenever you are 🙂  

While it is ready to eat right away, the spices come together in a couple days. This pickle can be stored in the refrigerator for an extended period of time. I eat it with everything – toast, dosais, rotis, crackers and rice (curd rice or thayir saadam in particular!).

Of the pickles I’ve made including delicious molaga manga and thakkali thokku, puli molagai might be my favorite. An irrational love for puli thanni (tamarind water) is in my DNA, YES!