Milagu Kuzhambu / Black Peppercorn Gravy ~ Day 51

This spicy, tangy, and super delicious dish is a classic and traditional recipe of South India.   This finger-licking concoction is typically eaten by mixing with steamed rice and a dollop of ghee or sesame oil.  This lip-smacking rice is a perfect remedy for cold and cough.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 6 to 8

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Ingredients: 

• Tamarind - a small lemon sized
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - 10
• Salt - to taste
• Sesame oil - 1/4 cu

To roast and grind:

• Red chillies - 4
• Coriander seeds - 2 tbsp
• Toor dal - 1 tbsp
• Urad dal - 1 tbsp
• Black peppercorn - 2 tbsp
• Cumin seeds - 2 tsp
• Fenugreek seeds - 1 tsp
• Curry leaves - 5

Method:

1. Soak tamarind in hot water for 10 minutes.  Squeeze out 2 cups of tamarind juice and discard the pulp.
2. In a small skillet, dry roast all the ingredients in the roast and grind list until golden brown and aromatic, on low heat.  Let it cool and grind to a smooth paste with 1/2 cup of water.
3. Heat oil in a saucepan and splutter mustard seeds.  Add curry leaves, turmeric powder and asafoetida.
4. Add tamarind juice, salt, and the ground paste.  Add 1 cup water and bring to a boil.  
5. Reduce the heat and cook until the oil separates from the gravy, about 15 minutes.
6. Serve with hot steamed rice drizzled with ghee or sesame oil.