(A THICK TANGY TAMARIND GRAVY WITH PEPPER CORNS )
SERVING – 4 (WILL YIELD ABOUT ½ A LITER)
- PEPPER CORNS – 1 TSP
- TAMARIND – 1 LEMON SIZE SOAKED IN WATER
- ASAFOETIDA – 1/4 TSP
- OIL(SESAME) – 2 TBSP
- RED CHILLY – 3
- BLACK GRAM DAL – 1 TSP
- RED GRAM DAL – 1 TSP
- SALT – TO TASTE 2
- CURRY LEAVES – FEW PINCH
- TURMERIC POWDER – FEW PINCH
METHOD
- Make an extract of tamarind in water such that you get about 2 cups of the extract.Add the curry leaves and salt.
- Take a heavy bottomed pan, heat it and add oil. Roast the dals,pepper,red chilly and asafoetida till the dals turn golden brown and the pepper is slightly brown. Grind this to a smooth , thick paste in a mixer with enough water. Add this paste to the tamarind extract and bring to a boil.
- Simmer the kuzhambu till it is thick with oil floating on top..
- Remove from the stove.
- Serve hot with hot rice and ghee.
NOTE
- Turmeric powder can be added if you desire.
- For an enhanced taste and flavor you can add a few curry leaves to the grinding mixture.
- A pinch of jaggery will enhance the taste.
