Pepper Pickle aka Kuru Milagu

I did my schooling at Chennai. The standard packed lunch that we would carry in those days was "thayir sadam" (curd rice) with either a vegetable palya or a lemon pickle to accompany.

Once a while my mom would get some fresh green pepper pods from the market and would make "kuru milagu" (குருமிளகு)  pickle. This was a welcome change for a tongue that by now does not respond favorably to vegetable playa or to the standard pickle accompaniments. 

The kuru milagu pickle is considered  somewhat of a delicacy in Chennai as the main ingredient milagu (pepper) is brought from far of places such as Kerala or Coorg where they commonly grow.

Now for my mom's kuru milagu recipe:

Ingredients:

• Kuru Milagu (tender pepper pods) - 1/2 kg
• Lemon Juice - 1 dawara
• Table Salt - 5 to 6 teaspoons

 Wash the pepper pods thoroughly in water and shake them dry in a colander. Spread it out on a piece of muslin cloth or old and soft piece of dothi cloth. When the pepper pods are completely dry put it in a vessel and add the salt and lemon juice. The lemon juice should cover the pepper completely. Mix up the ingredients by vigorously shaking the once a day. The kuru milagu pickle should be ready for consumption in 15 to 20 days time.