Herbs and spices are an integral segment of our Indian cuisine. They enhance the taste and flavour of food and have myriad health benefits. Green Gold is one such spice -none other than the” green peppercorn” which is the unripe berry of the tropical vine Piper Nigrum. These berries when dried and oxidized transform into black peppercorns due to which many battles were fought.
The presence of piperine in the peppercorns enhances the secretion of stomach juices and HCL thus aiding in digestion and controlling flatulence. Antioxidant and fibre rich ,these green spice immunity boosters, are soft to bite and mild in pungency. Pickled in brine with bits of lemon and green chilly, the green peppercorn pickle is a delight with creamy curd rice.
Here is a tongue-tickling PACHAI MILAGU KUZHAMBU (Tangy tamarind gravy with green peppercorn) which is made in my household with the onset of monsoons. Eaten with hot steaming rice and a dollop of ghee/sesame oil the dish is absolutely seventh heaven.
Ingredients for Pachai Milagu Kuzhambu:
- Green peppercorn 1cup
- Tamarind 1 lemon size ball
- Red chilly 2
- Jeera/cumin seeds 2 tsp
- Red gram dal 2 tsp
- Oil (sesame) 2 tbsp
- Mustard seeds 1 tsp
- Methi/fenugreek seeds 1 tsp
- Asafoetida ½ tsp
- Turmeric powder ½ tsp
- Curry leaves few
- Salt as required
Preparation Method:
- Dry roast red chilly and red gram dal till the dals turn light brown.
- Take ¼ cup of green peppercorns and grind to a smooth paste along with cumin, roasted red chilly and red gram dal.
- Heat oil in a heavy-bottomed pan. Splutter mustard, add fenugreek and fry till brown. Lower the flame and add asafoetida and drop in the curry leaves. Fry till crisp.
- Add the remaining peppercorns and sauté on low flame for a minute.
- Extract the juice of tamarind in 1.5 cups of water.
- Pour the tamarind extract into the pan. Add the required salt , turmeric powder and the ground paste. Bring to a boil and allow to simmer till thick (10 minutes)
- Serve with hot rice, ghee or sesame/gingelly oil.
- This Pachai Milagu kuzhambu has a shelf life of 2 days at room temperature.
