Fresh-Green-Pepper-Spicy-Chutney

#FreshGreenPepperSpicyChutney : #Blackpepper is called as 'king of spices' because of its flavor and strong spicy pungent taste. It has many medicinal properties and has been used in our native medicinal system since ancient times. This spice has also been used by our mothers and grand mothers to treat common cold & cough since long.
Recently we had been to a hill station near my place. I had plucked and brought home some green peppercorns from an estate. I had tried a #chutney with these fresh black pepper. The taste was so good and thought of sharing the recipe with you all.

Ingredients :
2 - 3	Fresh Green peppercorns with stem
4 - 5	Garlic cloves
2 - 3	Green chilly [ adjust ]
2 Tbsp	White vinegar [ adjust ]
3/4 Tsp	Salt [ adjust ]

Method :

Wash fresh green pepper in water and pluck peppercorns from the stem.

Put all the given ingredients in a blender and grind into a smooth paste.

Adjust vinegar and salt to get desired taste.

Blend well.

Aromatic and spicy chutney is ready.

Transfer into a serving bowl.

An excellent accompaniment to appam, idli, 

dosai and kuzhi paniyaram.

It can be saved in refrigerator for 3 to 4 days. But as time passes the color of the chutney begins to change from fresh green color and becomes slightly black in color. Nevertheless its taste remains the same.

You might like to try

Inji  Chutney [ Ginger Chutney ]

Green Chutney

Green Chilly Chutney

Tomato Curry leaf chutney

Tomato  chutney

For tasty accompaniments

Chutney Recipes

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Milagu Podi - Pepper Powder

#PepperPowder  is used in the preparation of omelette, dhal, pongal and in some currries. Pepper mixed with hot white rice with a spoon of ghee tastes very good.

Prepare pepper powder and store in a air tight container. But make in small quantities as it loses its aroma and hotness if stored for a longer time.

Ingredients :
pepper                            : 1/4 cup
cumin                             : 1/4 cup
curry leaf powder         : 1 tsp
salt                                 : 2 tsp ( adjust )

Method :
Dry roast pepper and cumin seeds till they give out aroma.
Cool down to room temperature.
Take roasted ingredients, salt and curry powder.

Grind into a nice powder.
Store in an air tight bottle/container.








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Masala Powders and mixes

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Tiffin recipes

Milagu Kuzhambu - Black Pepper Kuzhambu

#MilaguKuzhambu : #Pepper, Milagu in Tamil, is one of our masala box ingredients which has been used widely in our traditional Indian medical system either as powder or decoction to cure common ailments such as cold, cough, sore throat, throat congestion, etc.,...
To know more visit http://en.wikipedia.org/wiki/Black_pepper

Milagu kuzhambu is done using a masala prepared by grinding coconut and roasted milagu ( pepper ).

I have shown two types of kuzhambu, one with tamarind and the other with kokam.

Ingredients :
Black Pepper (Milagu)                     : 1 tsp
Jeera                                                  : 3/4 tsp
Curry leaves                                      : 15 to 20 leaves
( if available take extra )
Coconut grated                                 : 2 tsp
Khuz khuz if available.

here 1/4 cup of curry leaves roasted in oil is also taken

Tamarind                            : a small marble size ball.
(For this kuzhambu take only half the ball size of tamarind what we usually take for regular sambar)
Small onion preferrable; if not take a big onion.
Onion small(sambar)          : 15 to 20
OR Onion big                    : 1 
Garlic pods                         : 15 to 20 ( if taken more also no problem )
Sambar powder                 : 2 tsp
Salt                                    : 1 tsp ( adjust to taste )
To Temper :
Mustard                             : 1 Tsp
Jeera                                  : 3/4 Tsp
Oil                                     : 4 tsp

Method :
Keep a kadai on a slow flame.

Add a tsp of oil & when its hot fry the pepper. When it start spluttering transfer into a mixie jar.
In the same oil fry the curry leaves also. [ Curry leaves can also be ground with fried pepper without frying in the oil. ]

Along with pepper, curry leaves add jeera ( no need to dry roast or fry in oil ) khuz khuz (optinal ) and grated coconut.
Grind the ingredients into nice smooth paste. Keep aside.

In the same kadai add 2 more tsp of oil.
First crackle mustard and jeera then add diced onions, curry leaves and garlic cloves.

Keep stirring then add turmeric powder and sambar powder.
Saute well. Add salt and the prepared paste.
Then strain tamarind water into it.

Let it boil for 10 minutes on slow flame.
Switch off and transfer into a serving bowl.

Milagu kuzhambu with kokam:
Instead of tamarind soak two kokam in hot water.

kokam

Add this kokam along with soaked water after adding prepared masala.
Adjust salt and allow it to boil for 7 to 10 more minutes.
Transfer into a serving bowl.

Taste great with Paruppu sadam & any podi rice.

 Take hot rice in a plate, add 1 or 2 tblsp of hot milagu kuzhambu with a spoon of gingelly ( till ), mix with hands and enjoy with a curry of your choice. Ha! wow!! what a taste!... surely you will ask for one more serving!!







Other recipes you might like to try

Vazhaipoo milagu kuzhambu

Vazhaipoo kuzhambu

Manathakkali Vathakuzhambu

Venthaya [ fenu -greek ] kuzhambu

Pumpkin Morekuzhambu

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