Tamarind Pickle Combo (No Garlic)

Milagai Curry  + Kovil Puliyodarai + Puli Inji 

 REFRIGERATE IMMEDIATELY 

Milagai Curry is a product that is particularly dear to Girija Paati. It is one of the first products that she innovated on her own as a young bride (of course based on a recipe she remembers making with her mother). It was a perfect amalgamation of the varied tastes of the huge joint family she had married into. The green chillis for her husband who loves spice, the tamarind for her father-in-law who wanted a hint of tang in everything and asefotida for her mother -in-law who had a sensitive palate. Perfected by Girija Paati over 50 years of cooking for her in-laws, husband, children and grandchildren, this recipe embodies all that our brand stands for.

Did you know, the famous South Indian puli sadam (tamarind rice) traditionally originated at the temples. Girija Paati learnt this style of making puliyodharai from her mother-in-law 50 years back and she swears by the formula. So, we decided to let a good thing be. Try our Kovil (meaning temple) Puliyodharai once and you’ll never be able to go back. Add it to rice the traditional South Indian way, smear it on toasted bruschetta with a sprinkle of parmesan cheese, use it as a dip for chips or as a side dish for parathas. 

Puli Inji (made with cold-pressed coconut oil) is Girija Paati's 100 year old family recipe, made with aged tamarind, sweet jaggery, fresh ginger, spicy green chillies and a secret spice mix, slow cooked over 5 hours. Girija Paati enjoys this best with curd rice and dosa, while the spice lovers have it with hot rice.