Green chili|pacha milagaai 12 Urad dal 1 tblsp Tamarind a small lemon sized Salt as needed Jaggery |vellam(scrapped) 2 tblsp Mustard seeds 1/4 tsp Asafoetida 2 pinches Sesame oil 1 and 1/2 tblsp Cooking oil 2 tsp
In a pan add cooking oil and add the urad dal and tamarind. Cook in a medium flame till the dal turns brown.
Wash the green chili and add it to the pan and keep the flame low. No need to cut the chili. Be careful as the chili when put in oil may splutter. Cook for 2 minutes.Switch off the flame.
Allow this to cool and grind this in a mixie into a paste. Add salt and jaggery and salt while grinding.
Since we are adding jaggery to this, no need to add water while griding. But still if you feel it is dry while griding, add few drops of water. Adding more water will lessen the shelf life of the pickle. In a pan add sesame oil and put the mustard seeds and asfoetida to this. Add the ground paste to this. Mix well and cook for 2-3 minutes till the whole thing comes to mass without sticking to the bottom.
Molaga thokku is ready. Allow this to cool and transfer in a clean dry box. This can be stored for 2 weeks in the refrigerator.
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