Make a South Indian-style Tamarind Pickle to add a fiery flavor to your meal

The mere mention of the word achaar or pickle is enough to make many of us salivate uncontrollably. Tangy, zingy and spicy achaars are a staple of Indian cuisine. In fact, we have an achaar for every season, state, occasion and month! And no matter how many jars we have in our house, it’s never enough! Thankfully, the variety of dishes is to our liking that just when you think you’ve tasted all the country’s achaars, you’ll have another one to try. And if you’re a lover of all things sweet and spicy like we are, you’ll be pleased to know that there might be another delicious achaar you can make at home – the salted version. chili of south India that is two equal parts tantalizing and fiery. Made with green peppers and tamarind, this must-try recipe is a popular south Indian pickle known as Mulagai Thokku.


Pickles are an essential part of Indian cuisine

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Mulagai is the local name for chili, or red pepper to be exact, in southern Indian languages ​​and thokku is pickle. This south Indian pickle recipe is easy and simple as the name suggests, requiring just a few key ingredients – chili peppers for cooling and tamarind for crunch. You can prepare this south Indian pickle in minutes and store for days to come, perfect for pairing with roti or dosa. Mulagai thokku is a must-try for all the travel lovers out there; here is the formula.

How to make South Indian chili tamarind Achaar l South Indian spicy chili recipe:

First wash and pat the peppers dry; you can slit the peppers in the middle or just chop them into 2cm pieces. Stir-fry chili over low heat until it turns light brown, add tamarind and jaggery and cook for a while. Make a paste and cook the mixture again with hing. Turn off heat, let cool and store for several weeks.

Click here for detailed recipe of South Indian Chili Tam Me Achaar.

Try this spicy and aromatic achaar today and let us know how it turned out in the comments section below. Make a South Indian-style Tamarind Pickle to add a fiery flavor to your meal

Ryan Perry

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