Kuru milagu oorgai/ Green peppercorn pickle
I am hungry now & hence whiny. The last month or more has been extremely upsetting in terms of my diet control & exercising. Both seem to have gone for a toss. I seem to have taken a back step with respect to both at the same time and I don’t really have too much of an excuse. Well, with respect to exercising, I wanted to get up early in the morning & workout so that I don’t have shell out on the time I have with Adya in the evening. However, that idea worked well only for a week. I haven’t been able to push myself. When I am not physically active, I am mentally sluggish as well. Do any of you feel the same way as I do? My whole physical & mental well being goes for a toss in periods like this. I usually go through this phase in summers but this time it’s hitting me at a good period too. Anywho, in other world news I may end up doing a teeny tiny travel yet again (yayyy!). I am all excited and SO not set for it.
Anyways, about this pickle below. Not sure how many of you have seen the dried black pepper in it’s early on raw/ wet form. I have never seen this up until a few years back. Never even knew they could be pickled. So the first time I had it, I was in for a surprise. These peppers are not that spicy but they have a sort of sharp-ish taste. They go really well as a side to your curd rice and they are healthy (unlike most pickles). Ofcourse, it’s still high on salt. So if you have a high pressure issue, you should still go easy on these :D.
And how I love pics like the below where I have Adya as my amazing prop to my food photos :). This one for the first time has his kutti (tiny) feet. Reminds me of kutti krishna somehow (well, he is my kutti krishna indeed :)).
- 2 cups kuru milagu/ green peppercorn
- 8 tsp rock salt
- 6 nos lemons
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Wash and chop the kuru milagu/ green peppercorn into finger length pieces. Place it in a broad vessel which doesn't have too much height.
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Squeeze the juice from all the lemons.
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Add the lemon juice & salt to the kuru milagu/ green peppercorn. Shake well.
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Close the jar/ vessel & set it aside. Whenever you are in the kitchen & remember, just shake up the jar well.
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After 2-3 days, your pickle is ready. You will notice the pepper corn/ kuru milagu immersed in the lemon-salt brine.
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Store it in an airtight container in a refrigerator for upto 2-3 months.
Stepwise pictures
Wash the kuru milagu/ green pepper corn. This photo is just for you to see how these look.
Chop them up into finger size pieces & place it in a broad vessel which doesn’t have a lot of height.
Squeeze out the juice from all the lemons. Add the rock salt & lemon juice to the milagu/ peppercorn. Mix well. Cover with a lid & set it aside for 2-3 days. Whenever you are in the kitchen & remember, just shake up the vessel well.
After 2-3 days, you will notice there will be a lot of water/ brine in the vessel & the peppercorn changes it colour.
Store in an airtight container in the refrigerator for upto 2-3 months.
