Did a search for this and did come across a similar recipe but not much. However Puli Milaga is quite well know in Tamil cuisine and in the other South Indian regions. The variations in this recipe include the use of turmeric powder, pearl onions, methi/ fenugreek seeds, cummin, ginger and jaggery. Tempering spices also varied to include or omit urad dal seeds, asafoetida, alongwith mustard, dried red chillies and curry leaves. The way chillies are used also differ; one Tamil recipe grinds the chillies into a paste, but the most require chopped green chillies.
Mulaga pacchadi uses whole slit green chillies which have been deep fried in gingelly oil/ sesame seed oil. The chillies are then stewed in a tamarind pulp, spicing with just a touch of crushed mustard seeds and sesame seeds. This dish is meant to stay for a few days, without refrigeration, in a warm huimd climate with the light monsoon rains that accompany the Onam festival.
Traditionally, round green chillies [unda mulagu] were used, the idea was to get shorter plumper one's which can be easily portioned and served. Since this was not feasible for big feasts, it was left to the server to decide which person's leaf got the chilli or just the sauce! Either way, the result was a delicious combination of flavours on the green leaf.
Ingredients6 long green cayenne chillies/ green chillies
[ have used 4 Thai hot chillies and 2 green cayenne ]
Gingelly Oil/ Sesame Oil for frying
A lemon sized ball of dark tamarind/ 4 tbsps of dark tamarind paste
2-3 broken red chillies
1 stem curry leaves
1/4 tsp sesame seeds, crushed
1/4 tsp mustard seeds, crushed
3/4 tbsp jaggery
MethodSoak the tamarind in 1 1/2 cups of water in small batches/ quantities, sqeezing out all the pulp.
Heat 1/4 cup of gingelly oil and deep the slit green chillies until glossy
Drain and keep aside
Heat 2 tbsp of oil and temper the mustard seeds, broken red chillies and the curry leaves
Add the green chillies and the sqeezed out pulp
Add salt and cook on medium high heat for at least 10 mintues
Add the crushed jaggery and simmer for 5 more minutes.
Add the crushed sesame seeds and mustard seeds powder
Add more water if needed.
Check for seasoning and salt
The final dish should have thick, clinging, sauce; it should be reduced to half of the original amount.
Note: more amount of crushed mustard seeds will reduce the shelf-life of the Pacchadi; it will ferment soon.