Unlike the usual varieties of tamarind based gravies or kuzhambu this pepper kuzhambu is not only spicy but combats with cold and body pain as well.Yes,it has many health benefits and i would love to have during rainy season and this gravy naturally gives heat to the body.It helps in digestion and is full of flavour and when had with hot rice and sesame oil drizzled over,simply tastes divine.You can make this in ajiffy and can serve as a main course for a lazy sunday afternoon.I personally like to have it with any raita,suits very well,try this and you’ll like for sure.
INGREDIENTS
| Black pepper | 4-5 tsp |
| Tur dal | 3 tsp |
| Urad dal | 2 tsp |
| Coriander seeds | 2tsp |
| Tamarind | a gooseberry shaped ball |
| Red chilly | 3 |
| Salt | to taste |
| Jeera/Cumin | 1 tsp |
TO TEMPER
| Sesame oil | 4-5 tsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Asafoetida | 1/2 tsp |
HOW TO MAKE
- In a small pan add the dals,coriander seeds,red chilles,black pepper and fry in a medium flame.Once browned transter it into a blender.
- Grind coarsely.In a pan add sesame oil and add mustard seeds to splutter.Now add curry leaves and asafoetida.
- Add in the tamarind extract and salt and add the powder we have made and boil till raw smell goes away.
- Boil till you get a thick mass and oil leaves the sides of your pan.
- Serve hot with steaming rice.Compliment with fried or roasted papad.Believe me you’ll like this for sure.
Notes
- You could add 2 pods of garlic and grind and to the gravy.
- Adjust the quantity of pepper corns as per your taste.
- Sesame oil works best so don’t skip it.
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