Odicha mulaga or mulaga curry
Mulaga means chillies in tamil. Odicha mulaga means cut chillies. This is one of the traditional pickle for idly, dosa, kozhukkattai, rice,poori, parathas.Odicha mulaga is a mix of all tastes. Spicy, tangy,and sweet. The chillies used for this pickle is not that spicy.It is like bhajji variety chillies. In southern kerala small white color chillies are available. Here i am not getting that chillies. I used long big chillies without much spicy. My amma is an expert in making this. I love to have this with dosa and curd rice. Let us see how to make this pickle.
Preparation time approx 15 to 20 minutes:
- 5 big size green chillies without much spicy
- A small lemon size tamarind.( 1 cup medium thick tamarind water)
- 1/4 cup Gingelly .oil ( Or any other cooking oil. tastes good with gingelly oil)
- salt to taste
- 1/2 spoon turmeric powder
- 2 to 3 tsp red chilli powder ( adjust as per your taste)
- 1 tsp or a small piece jaggery
- 1 tsp mustard seeds
- 1/2 spoon asafotedia
- 1/2 spoon methi seeds
Soak tamarind in water and take out the juice and keep.
Cut the chillies into small pieces.
In a pan add gingelly oil.( This pickle tastes good with gingelly oil. try to use gingelly oil. If you dont have gingelly oil you can use any other cooking oil of your choice.)
Add mustard seeds.When it started crackling add methi seeds. when it turn brown( do not over fry methi seeds it may taste bitter.)
Immediately add chilly pieces.
Saute for 2 minutes. Let this fry in oil.
Add turmeric powder and salt.
Add tamarind water.
Cook the chillies in medium flame.
Let it boil and cook.
Add red chilly powder and jaggery.( red chilly powder quantity increase or decrease as per your taste)
Boil it. The pickle will become thick in consistency. Oil will float above.
Switch off the stove.
Change in pickle in a vessel or a glass jar.
We can use use the pickle for 2 or 3 days with out keeping in fridge.
If you want to use for more days keep in fridge. It will stay for 10 days.