Let’s look at Indian Milagai Mandi, also known as Tamarind green chili curry.

This dish is typical of Tamil Nadu, a region in southern India. Mythili, the woman who told me the recipe, learned Indian Milagai Mandi from her mother-in-law, who is a passionate cook. It is important to note that India is the world’s largest producer of chili, which makes it clear why it is used in many recipes.

Miligai means green chili, and Mandi means rice water, or in other words, the two main ingredients of this dish. You can use rice water or improvise like I did and make your own using rice flour. I was thinking about how to chop the onion and garlic, but after searching the internet, I realized they are not chopped; they go whole. You need to dissolve the tamarind in the rice water and add it to the vegetable mixture. It is excellent in combination with heat because it gives a sweet, sour, and earthy taste.

Cooking Indian Milagai Mandi was pretty easy for me. While the onions, garlic, and green chilies are frying, you have an aromatic smell. However, after adding the liquids, an intense and overwhelming vapor was created. So, when you prepare Indian Milagai Mandi, turn on your hood and open the windows.

Indian Milagai Mandi is best served along with rice. That way, you get a great blend that will further help you deal with the spiciness of this dish. Although Mythili said this recipe wasn’t too hot, the chili was definitely overpowering, so instead of green chilies, perhaps try green serrano chilies for less spice. However, although spicy, this is a delicious, creamy recipe with a buttery texture. Therefore, if you are a fan of slightly spicy food, Indian Milagai Mandi is absolutely something you should try.

For more interesting recipes from around the world, check out my other blogs.