Green Peppercorn Pickle( Kurumilagu Urugai)

Green Peppercorn Pickle is one of my favorites. . Fresh green peppercorns are un-ripened form of black peppercorns. it’s rare to find fresh green pepper in the market but if you ever do please make this pickle! It looks very attractive .It’s unbelievably simple and easy to make. Last week, I saw this greenPeeper in market after so long years ..and made piclkle immediately.This pickle doesn’t have many dry spices .It’s fragrant with fresh lime and the blend of pepper and green chili flavors. It tastes the best when served with curd rice.

Ingredients

Green peppercorn bunch – 100 gram

Salt–1/2cup

Turmeric powder –1/2teaspoon

Lemon –2 to 3 no (half cup juice approximately)

Water – 2 cups

 

Method

 1. Boil two cups of water in a pan; when it starts boiling, add salt, turmeric powder; boil it for few more seconds; remove and allow it to cool completely.

2.Rinse green peppercorns in water (without breaking into pieces) with stalks and dry it on a towel to absorb water; now put green peppercorns in a bowl;  add salt-turmeric water and  lemon juice

3.Transfer this to a glass jar  green peppercorns must be fully submerged.

 

4.Let it remain for 4 to 5 days. There after this Fresh Green Peppercorns Picklecan be used. This is how it looks after 5 days. It tastes hot, sour and salty.

5.The peppercorn stalks will change to a somewhat dull and dirty greenish colour

Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

Milagu kuzhambu is a South Indian dish. Milagu is pepper in Tamil. Kuzhambu is something like a soup/stew. It be made and served when one is recovering from fever or if the weather is very cold. It is typically had with plain rice or with curd rice., It is very spicy tasty dish.

Ingredients
Black Pepper pods - 1 tsp;
Dried red chillie - 6
Urad dal - 1 tsp
Bengal gram  - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
asafetida - 1/2 tsp
Tamarind - lemon sized
Oil-2 tsp
Salt - To taste
A few Curry leaves Manathakali vathal (Black Nightshade)or sundaikai vathal- 2 table spoons.
Method:

1.In a medium-sized heavy-bottomed container, heat some oil.
2. Toss the pepper, red chillies, bengal gram dal and the jeera into the container and fry for 2-3 minutes.
3.When they turn red, add curry leaves and fry a little. Add asafoetida to the container - it should sizzle.
4. Add the tamarind and some salt. Sprinkling water every now and then, grind until you have a paste that is smooth.
5. Back in the container, heat some oil. When hot, add 1 tsp mustard seeds and vathal.
6. Heat oil in a kadai and add the mustard seeds and allow it to splutter
7. Add the ground paste ,salt and a cup water and allow it to boil. and stir for 1-2 minutes.
8.Add enough water to the mix... Cover, simmer and cook till the raw smell of tamarind disappears.
9.Heat over slow fire and boil down until the content is semi-watery.or Until u get a thick kuzhambu.