Green Peppercorn Recipes for ARUSUVAI SEASON 2

Due to shifting homes ( not to mention the nonavailability of Internet ) and a bout of viral fever, I am posting the recipes for “ARUSUVAI  SEASON 2 ” very late. Sorry Sayantani.

Arusuvai season 1 was an initiative of Srivalli, Bharati and Season 2 has been activated by Sayantani. Check out the beginning posts of BharathySrivalli and Lathamma for more info on season 1.

I thank Sayantani for hosting this wonderful event, because of which I made 3 good friends in the food blogosphere – Priya, Nisa and Sayantani. I realize that organizing such event is not an easy job and kudos to dear Sayantani for that.

When I opened the mystery ingredient parcel from Sayantani of ahomemakersdiary, it took me few minutes to identify the ingredient. Well it looked like pepper but not black in colour.  My MIL helped me in identifying that they are green peppercorns. I have seen fresh green peppercorns in the market but not the dried ones and I have never used them for cooking. I googled a little and found that the green peppercorns have a mild flavor and are not as pungent as the black ones. They are used in western cuisine for flavoring meat dishes.

I have tried 2 recipes with the green peppercorns which are regularly made using black pepper. Both came out good, but my personal favorite is the green pepper garlic kuzhambu which was aromatic and flavorful. DH was suffering from cold that time and said that the pepper kuzhambu was very good.

Green peppercorn rice


1 cup cooked raw rice

1 tbsp green pepper corns

1 tsp mustard

1 tsp urad dhal

1 tbsp gram dhal

Few sprigs curry leaves

A pinch of hing

Salt as required

2 tbsp oil ( preferably gingelly oil )


  1. Spread the cooked rice with a tsp of oil on a large plate and allow it to cool.
  2. Dry roast the green pepper corns and after cooling, grind into powder.
  3. Heat the remaining oil in a pan. Add mustard seeds followed by urad dhal, gram dhal, curry leaves and hing.
  4. Add this to the cooled rice.
  5. Add the green peppercorns powder, salt and mix well.Serve with papad of your choice.

Green peppercorn garlic kuzhambu


15-20 no garlic flakes

A small lime size ball of tamarind

1/2 tsp fenugreek

A pinch of hing

2-3 tbsp gingelly oil

To roast and grind:

2 tbsp green peppercorns

1 tbsp black peppercorns

1 red chilly

2-3 sprigs curry leaves

1 tbsp gram dhal

For tempering:

1/2 tsp gingelly oil

1/2 tsp mustard

1/2 tsp urad dhal

Curry leaves


  1. Soak the tamarind and make 11/2 cups tamarind extract .
  2. Dry roast all the items given under ‘ to roast and grind ‘ and wet grind to a smooth paste.
  3. In a pan heat gingelly oil and add hing and fenugreek. Add the garlic flakes and saute tillthey are half cooked.Now add the ground paste and tamarind extract with required amount of salt.
  4. Let it boil and allow to simmer for around 10 minutes till you get a thick consistency.
  5. Do the tempering with mustard seeds, urad dhal and curry leaves. Serve hot with white rice and ghee.

February 13, 2011. Tags: , , . Curry/Gravy.


  1. Reva replied:

    Hi, both the recipes are lovely… first time here and I am enjoying every bit of browsing through your authentic recipes… keep rocking… glad to follow u…

    • hema replied:

      Hi Reva, thank you for visiting and the kind words.

  2. sayantani replied:

    I knew you would be very tired after shifting thats why dint follow up with the recipe. but viral fever is too bad. do take care.
    thanks a ton for your kind words, it was an wonderful experience interacting with you. am glad that you loved those small gifts and these recipes are simply rocking. I have started loving kuzhambu a lot and bookmarking this one to try as sson as I get back to Bangalore. take care and rest I will write in mail.

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