Pachi Miravakai Thokku is a delicacy. The green chili base has been in use for a long time. The Telegu speaking people of Tamil Nādu are known for their innovative pickle ideas. Their approach to food has been unique and interesting. They are known to extract the best out of both their heritages – Tamil and Telugu. Andhra Pradesh and Tamil Nādu have been politically, geographically and culturally connected for thousands of years. Vikramadhitya of Rajahmundry in Andhra Pradesh (Great grandson of Raja Raja Chozha and grandson of Rajendra Chozha) became the ruler of the vast chozha empire in the year 1070 AD. The Pallavas who ruled Tamil Nādu had very strong links with the people of Andhra Pradesh. Therefore, the cultural blend brought out the best in the Telegus of Tamil Nādu. The family of P. A. Raju Chettiyar has been a melting pot. Their vast collection of perfected recipes have been relished by a large number of people. This Thokku is one such item and will be liked by one and all.
Pound the green chillies. Heat a deep wok. Add 2 tablespoons of oil from the measured oil. Add the mustard seeds and once it pops, add the asafoetida powder. Add the green chilly paste and saute it in a low flame. Saute it for a while. Add the tamarind piece before the color of the chilly paste changes to white. Leave the mixture to boil in a low flame. Keep stirring often. When the mixture thickens add the jaggery. Add salt and mix thoroughly. Add the remaining gingelly oil and boil in a low flame. Until the thokku(pickel) leaves the sides of the pan.
This spicy yet sweet and sour pickle is a good combination for all types of food irrespective and region. Normally in our P.A.R household, we use this thokku as accompaniment for Chakkilam (murukku). Manophool another types of hand made murukku which has the kammani flavor and soft in texture) and billas with Gharam( Gharam is a mixture of vegetables)
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