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

Mixed Vegetable Masala

Mixed vegetables masala is a vegetarian side dish recipe using Mild species. This one is a very simple version with the usual onions and tomatoes and the spices. It tastes really nice and goes well with chapatis and even as a side dish for pulav. Yesterday I made this recipe. Everyone in my family loved it, so sharing here...

Ingredients-

Potato- 1 big chopped into cubes

Carrot& Beans- 1Cup

Peas- 1 cup

Cauliflower florets- 1 cup

Onion- 1 big chopped fine

Tomato- I cut into cubes (1big ground to puree)

Green chilly-1

Ginger garlic green chilly paste- 1tsp

Kasuri methi- 1tsp

Oil- 1tsp

Cumin&Mustard seeds-1/2 tsp each

Turmeric powder- 1tsp

Red chilly powder- 1tsp

Dry Masala Powder- 1tsp

Salt to taste

Milk- 1/4cup

Ingredients for dry Masala:

cinnamons-3

cloves-3

black pepper corns- 4 to5

coriander seeds-1-tbsp

cumin seeds-1-tbsp

Mix and grind into dry powder.

 Method:

1.Add the chopped vegetables to boiling water and boil till 3/4th are cooked and set aside.

2.Heat 2 tbsp oil in a vessel and add cumin, mustard Let it splutter. Then Add chopped onions ,tomatoand slit green chillis and saute for some time.

3.Add ginger garlic paste and fry till oil separates. Now add the tomato puree followed by all the spice powders along with kasuri methi and salt.

4.When done add the parboiled vegetables and mix well.Cover and cook Cook till the vegetables blend well with the spices.

5. Finally Add the milk and cook for a minute. Remove from heat and garnish with chopped coriander leaves.

Pineapple Rasam

Pineapple rasam is a variation to traditional tomato rasam. This pineapple rasam is a sweet and sour combination mixed with ripe pineapple pieces, rasam powder, and pineapple puree and toor dal. and It gives totally a different flavor and taste.I like this rasam verymuch.

Ingredients:

Pineapple – 1cup chopped pieces(1/2chopped pieces and 1/2 cuppieces for puree)

Tomato –Chopped  1 cup

Toor dal - 1 cup cooked

Turmeric-1/4tsp

Rasam powder – 2 tsp (roast 3 red chilies, 1 tsp peppercorns, 2 tbspn coriander seeds, 2 tsp cumin seeds and make a fine powder)

Green chilli-1

Salt – as per taste

Seasoning (Ghee 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Curry leaves few, Asafoetida 1/2 tsp)

Chopped coriander leaves for Garnishing

 

Method:

1.Cut the tomatoes & pineapples and keep aside.

2.Grind the coriander seeds, pepper, jeera , red chilly coarsely and keep aside.

3.Take a deep kadai and boil 2 cups of water along with the pineapple cubes, rasam powder, salt, turmeric.

4.Meanwhile pressure cook toor dal and puree the dal.

5.After the pineapple cubes are partially cooked, add chopped tomato and let them cook too.

6.Then add the pureed pineapple and cooked dal to the simmering rasam.

7.In a small heated pan, add ghee, mustard seeds, jeera, curry leaves few and asafoetida.

8.Transfer this seasoning to the rasam,  and add chopped coriander leaves and  cover with a lid and remove from flame.

 9.Quick, tasty sweet , sour &spicy rasam is ready!