Hot Peppers Pickle / Bajji Milagai Urgai

One of our good neighbours have given us lots of fresh, home grown, organic hot peppers. First time, I tried making Milagai Bajji and we all enjoyed the bajjis at home. But with the current load, I really wanted to consume the hot peppers in a different way, which can be preserved and be used for a longer period. Pickle would be the best option in this case. So, I made the Hot Peppers pickle which would be a delicious side pickle for rotis or rice. 

Ingredients

Hot Peppers - 6 or 7

Lime Juice - Juice of 1 lemon.

Gingelly oil or Olive oil - 3 tbsp

Hing / Asafoetida - 1 Dash

Fenugreek Seeds / Vendhayam - 1/2 tsp

Mustard Seeds - 2 tbsp

Salt - To Taste

Method

1. Wash the Hot Peppers, wipe them with a tissue and cut into small pieces and keep them ready.
2. Roast the fenugreek seeds for a minute and grind them along with Mustard Seeds and transfer the powder into a bowl.
3. Heat the Gingelly oil and when its heated, switch off the flame. Add Hing/asafoetida to the oil. Pour the oil on top of the grounded powder in the bowl.
4. Add the Hot Pepper pieces also into the bowl along with some salt and lemon juice.
5. Mix them well and store it in an airtight container. This pickle would be ready to eat after 24 hours.
6. This tangy and spicy pickle would be a good side kick for rotis and especially for curd rice.

Tips /Variations

Don't make this pickle with old, dried hot peppers.

You can add dry red chilli powder if you want the pickle more spicy.

Curd Rice / Perugannam / Dhadhojanam

Without curd rice at the end, any good meal is not complete totally..In South India, curd rice is mostly eaten at the end in any regular meals or in any special occasion thalis. With a side of a spicy pickle, it concludes the meal with greater satisfaction. Taste of the curd rice totally depends on the curd culture, sourness and the rice texture. To me, preparing curd rice is a special art as I have tasted the best curd rice as well as the worst curd rice in my life. I am just writing down the method I follow for making our traditional Dadhojanam ( curd rice ).

Ingredients

Cooked rice - 1 Cup

Salt - To Taste

Pomegranate Seeds - 2 tbsp

Coriander Leaves - To Garnish

Fresh Curd - 2 -3 cups.

Milk - As required. ( Optional ).

Grated Ginger - 2 tsp

For Tempering

Oil - 3 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 3 tsp

Urad Dal / Ulutham Paruppu / Mina Pappu - 1 tsp

Dry Red Chillies - 2

Green Chillies - 2 Small

Curry Leaves - 4 or 5

Channa Dal - 1 tsp

Method

• Cook the rice in the pressure cooker for 4-5 whistles. Let the cooked rice be well cooked but not pasty. Open the rice vessel after its cooked and transfer the rice into a big mixing bowl or vessel.
• Finish the tempering by adding all the ingredients and pour them over the cooked rice.
• Add grated ginger, little coriander leaves, salt into the mixing bowl. Mix everything nicely and slightly mash the rice while mixing. Now the rice would be loaded with the flavours of Hing, Ginger and other ingredients.
• Now slowly add the fresh curd into the mixing bowl and and mix it thoroughly with the rice. Keep adding curd to the rice till you get the desired consistency.
• Add little milk to the curd rice if the curd is little sour. Garnish with remaining coriander leaves and now the curd rice is ready with lots of freshness, flavour and taste.

Tips

• Don't cook the rice like how we make for Puliogare. The rice should be well cooked and little mashy.
• Try to add fresh curd only if you are going to eat the curd rice immediately. If you are making it for lunch, then try to use as much luke warm milk while mixing and add 2 tbsp of curd only and keep it. During lunch, it will be all set and the curd rice wont be sour at all. Of course, little sourness would give a good punch to the curd rice.

Variations

• You can add grated carrots, finely cut onions, cucumbers into the curd rice if you wish.
• Also, you can add tiny pieces of cashew nuts as well.