Peppercorn grows in a creeper that look like betel leaves creeper. It’s easy to spot these creepers in coffee plantations or on areca nut trees grown largely in Chickmagalur, Dakshina Kannada and Udupi region of Karnataka. We all know the multiple uses of processed and peeled pepper in various cuisines, it is less heard of to cook with fresh and tender pepper corns. The tender pepper corns are slightly sweet to taste with a dash of spice.
When we came across these pepper corns in our aunt’s garden last year, my mom suggested to make peppercorn tambuli out of them. Like my past recipes of Tambuli, this is also easy to make with coconut, curd, jeera and salt.
Peppercorn Tambuli
Course: LunchCuisine: KarnatakaDifficulty: Easy4
servings5
minutes2
minutesIngredients
Pepper Corn – 1 bunch
Coconut – 1/4 cup
Curd – 1 cup
Jeera – 1 tsp
Salt – as per taste
Ghee – 2 tsp
- Tempering
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Byadagi red chilly dried – 1
Hing – a small pinch
Curry leaves – 2 to 3 chopped
Jeera – 1/2 tsp
Directions
- Separate out pepper corn fruits from the twig.
- In a small pan. toss pepper corns and jeera with heated ghee.
- Take it off the heat when the jeera splutters and peppercorns wither to white.
- Grind it along with coconut and water or curd.
- Add the ground mixture to a bowl of curd.
- Finish the dish with a hot tempering of coconut oil with mustard seeds, jeera, red chilly, curry leaves and hing.
- Step by Step Instructions with Pictures
- Separate out pepper corn fruits from the twig.
- In a small pan. toss pepper corns and jeera with heated ghee.
- Take it off the heat when the jeera splutters and peppercorns wither to white.
- Grind it along with coconut, salt and water or curd.
- Add the ground mixture to a bowl of curd.
- Finish the dish with a hot tempering of coconut oil with mustard seeds, red chilly, curry leaves and hing.
Happy Cooking!