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Pepper kuzhambhu
By : Jeyashri Suresh
Category : Daals and curries, Tamilnadu
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Soak lemon sized tamarind in hot water and extract the pulp using 2 and half cups of water.
  2. Peel the skin of the garlic(if using) and keep it aside.
  3. In a kadai, add a few drops of oil and add the toordhal and pepper.
  4. Saute till the dhal turns golden brown.
  5. Allow it to cool.
  6. Grind in the mixie by adding some curry leaves to it.
  7. Grind it into a smooth paste by adding a little water to it.
  8. In the kadai, add the sesame oil and add the mustard seeds.
  9. When it splutters, add the garlic(if using) and saute for few minutes.
  10. Now add the tamarind extract and the ground paste to it.
  11. Add jagerry, turmeric powder , asafoetida and salt to it.
  12. Allow it to boil till u get the right kuzhambhu consistency.
  13. Finally add some curry leaves and add a few drops of sesame oil on the top.
  14. U can keep this for 2 days in the fridge.
  15. Enjoy with hot rice and roasted papad.

Recipe and image courtesy: Jeyashri`s Kitchen

Ingredients:
2 1/2 cups tamarind extract
1 tblsp toordhal
1/2 tsp pepper
few curry leaves
1/2 tsp mustard seeds
1/4 tsp tumeric powder
1/4 tsp jaggery
1 tblsp sesame oil
1/4 asafoetida
1 hand full garlic ( optional )
salt as needed
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