Pepper Kuzhambu is a very tasty dish which goes well with hot steamed rice. Since we are adding garlic, curry leaves and whole black pepper, it has lot of health benefits also. Today we will learn how..
Prep Time : 10 mins
Cook Time : 20 mins
Recipe Category: Kuzhambu Varieties
Recipe Cuisine: South Indian
Tamarind -1 small lemon sized ball
Garlic - 40-50 grams (1 pod)
Curry leaves -handful
Turmeric powder - a pinch
Salt -as required
Whole black pepper-2 tsp
Coriander seeds-2 tsp
Tur Dal -1 tsp
Raw rice-1/4 tsp
Garlic- 2 cloves
For the seasoning
Gingelly oil -3 tbsp (Sesame seed oil)
Mustard seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Asafoetida/ hing -a pinch
Curry leaves -few
Fry the above ingredients mentioned under 'for grinding' in a tsp of sesame seed oil and grind it to a smooth paste along with a handful of curry leaves. Keep it aside.
Peel garlic and keep it aside.
Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.
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.
Note- This pepper kulambu can be refrigerated for a week.
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