Green Chillies/Melagai Masiyal
Wash Chillies and dry it with a towel.Grind chillies and salt in a mixer into a coarse paste without adding waterHeat up a kadai and add 2 tablespoons of oilAllow mustard to splitter and fry 1 teaspoon of fenugreek,pinch of termeric powderAdd the chillies paste and fry till the colour changes(Ginger chopped into small pieces can also be added to enhance the taste)Add tarmirind paste and waterAdd salt and allow it to thicken in slow fireWhen it is done oil added will seperate from the masiyalRemove it from the heat and allow it to coolStore it in an air tight containerKeep it in room temperature for 1 day and then refrigerate.Tastes great when mixed with rice or can be used as pickle
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