Maa inji- pachai milagu oorugai / mango-ginger pepper pickle

Mango Ginger  is a family of ginger or turmeric. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion. Unripe pepper is plucked fresh from the plant before it ripens. I learnt this recipe from my periamma(Mom’s sister).


Mango ginger- 1 cup(peeled and sliced)

Fresh unripe pepper- 1 big cup

Lemon juice- 1tbsp

Salt- As preservative

Turmeric powder- 1 tsp


  • Wash the unripe pepper and cut into one inch length.
  • Wash the mango ginger, peel off the skin,and slice it like a disc.
  • Boil ample of water to immerse the mango-ginger and green-pepper.
  • Add salt and turmeric in the water.
  • Keep the boiled water aside until becomes Luke warm.
  • Now add the mango-ginger and unripe-pepper into it.
  • After it gets cooled, store it in a air-tight container.
  • It goes well with Curd rice.
  • Since it is the pickle made without oil, it is good for health.
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Milagu rasam

Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. there are different varieties of rasam and I am going to give you the recipe for Paruppu rasam.



Tamarind – medium lemon size

Pepper powder – 3 tsp

Turmeric powder- A pinch

Dried Coriander powder – 1 tsp

Cumin seed powder- 1 tsp

Jaggery –  1/2 tsp

Salt- As required

For Seasoning

Mustard seeds- 1 tsp

Cumin seeds – 2 tsp

Curry leaves- few

  • Pressure cook the tamarind with little water or it can be cooked in an open vessel with enough water.
  • Mash the tamarind and extract the juice from it.
  • In a kadai, add oil, splutter mustard seeds. Once they crack, add the cumin seeds after crushing it in the hand. then add the curry leaves.
  • Add the extracted tamarind juice.
  • To this add turmeric powder, jaggery, salt, pepper powder,cumin seed powder, coriander powder.
  • Allow it to boil.
  • You can add some curry leaves at this stage so that their flavour will get blended very well.
  • Immediately close the vessel so that the aroma will be retained.
  • Serve it with hot rice during winter and rainy days.


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