Mulaga pachadi is sweet and sour chilli chutney that can be stored up to a few days. It tastes amazing with hot rice, chapathi, or roti. Here is the recipe for delicious chilli pachadi.

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Ingredients
Lemon sized ball of tamarind
1 litre water
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
6-7 green chillies (split)
Curry leaves as required
1½ tsp chilli powder
¼ tsp turmeric powder
1¼ tsp rock salt
A big piece of jaggery
1½ tbsp crushed mustard seeds
1 tsp roasted rice flour
2 tbsp water

Preparation
Soak the tamarind in some water
Heat coconut oil in a pan and splutter the mustard and the fenugreek seeds
Add the green chillies and sauté until they change colour
Into it add the curry leaves
Now add the chilli powder, turmeric powder and salt as well
Sauté until the raw smell of the powders are gone
Pour in the tamarind water
Add the crushed mustard seeds when this boils nicely
Turn off the flame when the gravy boils rapidly
Mix the rice flour in some water
Add this into the pachadi
Mix well
You could store this dish for a few days without refrigeration.

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