maa inji pachai milagu oorugai | mango ginger raw pepper pickle - raw tender green pepper (pachai milagu) soaked along with mango ginger in lukewarm water. Mango ginger is a normal ginger variety which smells like mango. Both green pepper and mango ginger have great health benefits. This maa inji pickle is one way of including it in our food.
We can also make separate pickles using mango ginger. I will post those pickle recipes in future. Using green pepper we can make all the recipes that we make using black pepper like rasam, milagu kuzhambu, soups etc.,
Green pepper benefits:
Green pepper has a good amount of antioxidants that helps to cure heart diseases and cancer. Also it promotes the immune system. You can treat the common cold and fever.
What does green peppers do for your body?
Green peppers are good in vitamin c that helps in absorbing iron from foods and helps to treat for iron-deficient anemia
Serving suggestions:
Serve mango ginger green pepper pickle with curd rice or sambar rice.
- Add lukewarm water. Do not add hot water to the pickle.
- Adjust salt as for your taste.
- No need to keep in sunlight.
Pickle recipes:
video recipe for maa inji pachai milagu urugai:
how to make maa inji pachai milagu oorugai:
- Boil 1 cup water along with ½ tsp turmeric and 3 tsps of salt and cool down completely.
- Cut green pepper into inch pieces.
- Peel mango ginger skin and wash both green pepper and mango ginger.
- Let them air dry both green pepper and mango ginger for about 1 hr.
- Take clean and dry glass or ceramic jar, add green pepper and mango ginger in layers.
- Add 2 tbsps of lemon juice and then lukewarm turmeric water.
- Close with a lid and keep it at room temperature for one day.
- After you can refrigerate and serve.
- You can serve the pickle the next day itself.
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