Puli molagaai (sweet mini peppers)

Mustard seeds
Chopped sweet mini peppers(if not available bajji molagaai or capcicum)
Red chilli powder
Fenugreek powder
Turmeric powder
Salt and hing
Thick tamarind juice ( according to the desired sourness)

In a pan heat some sesame oil and allow mustard seeds to crackle and add hing and curry leaves. Add the chopped peppers and fry them for a little while. Add turmeric powder and required salt. After a while add tamarind juice and allow to boil for sometime. Add red chilli powder and fenugreek powder and cook for some time until you reach the oorugaa consistency.

If you are adding capcicum or bajji molagaai add little jaggery and turn off the flame. Puli molagaai ready!!!