PEPPER(MILAGU) KUZHAMBU

INGREDIENTS:

   Tamarind -1 small lemon sized ball
   Garlic - 40-50 grams (1 pod)
   Curry leaves -handful
   Turmeric powder - a pinch
   Salt -as required

GRIND THE FOLLOWING:

   Whole black pepper-2 tsp
   Coriander seeds-2 tsp
   Tur Dal -1 tsp
   Red chillies-2
   Raw rice-1/4 tsp
   Garlic- 2 cloves

FOR SEASONING:

   Gingelly oil -3 tbsp (Sesame seed oil)

   Mustard seeds-1/2 tsp

   Fenugreek seeds-1/4 tsp

   Hing-a pinch

   Red chilly-1

   Curry leafs-few 

 PRELIMINARY PROCESS:

Fry the above ingredients mentioned under 'GRIND THE FOLLOWING' in a tsp of sesame seed oil and grind it as smooth paste along with a handful of curry leafs.keep it aside.

Peel garlic and keep it a side.

Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.

PREPARATION METHOD:

Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.

When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil. Serve with hot steamed rice and a vegetable curry.