Milagu Kuzhambu-Pepper Kulambu

Ingredients

• 20 grams Tamarind ( (one small lemon sized ball ) Old tamarind preferable)
• 40 grams Garlic ( (1 pod of garlic))
• Curry leaves ( (Fistful))
• 1 pinch Turmeric powder
• Salt needed
• 2 tsp Whole black pepper
• 2 tsp Coriander seeds
• 1 tsp Tur Dal
• 2 Red Chillies
• 1/2 tsp Raw Rice
• 2 cloves Garlic
• 3 tbsp Gingelly oil ( (nallennai))
• 1 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1 pinch Asafoetida/hing
• 1 Red chilli
• 1 sprig Curry leaves

Instructions

1. 1

   --- Preparations ---

2. 2

   Fry the above ingredients mentioned under 'For Grinding' in a tsp of sesame seed oil and turn off the heat. Add a fistful of curry leaves and saute in the heat of the pan. Once it cools, grind it to a smooth paste and keep it aside.

3. 3

   Peel 1 pod of garlic and keep it aside.

4. 4

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

5. 5

   --- Method ---

6. 6

   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.

7. 7

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

8. 8

   When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil.

9. 9

   Milagu Kulambu is ready. Serve with hot steamed rice and a vegetable curry.