Kodaimilagai Urugai (Green Pepper Pickle)

Not for the faint hearted! Pickle is something that if you aren’t already used to eating it all the time, I would describe it as an “acquired taste”. Back in the day, I remember my Amma having to make pickle by grinding powder each time, nowadays, pickle powder is available readily in many Indian grocery stores. As much as I love cooking things from scratch, sometimes, it is easier to have the powder ready so I can complete the whole cooking process within 15 minutes!

I have a side of pickle with just about any Indian dish, best served with “Thayir Saadham” (curd rice) but I love having dosas with pickle too. Chapati, puri, pulao, Rasam Saadham, the list pretty much goes on and on.

Watch the video on how to cook this here:

Green Pepper Pickle

So, what’ll you need?

1 large Green Pepper, chopped

400g tin of chopped Tomatoes

2 tbsp of Pickle Powder

Salt to taste

1 tsp sugar

2tbsp oil

For tempering:

½ tsp Mustard Seeds

½ tsp Urad Dal

½ tsp Channa Dal

Method:

Heat the oil in a pan. Once hot, add the mustard seeds, followed by urad dal and channa dal.

Add the green pepper, followed by the tomatoes. Let it heat through.

Add the pickle powder, salt and sugar. Stir through.

Simmer and let it cook for 10 minutes until oil separates towards the sides of the pan

Serve hot with Chapati or Dosa.

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