Pepper corn gravy (மிளகு குழம்பு )

Pepper corn gravy  (மிளகு  குழம்பு )

Main Ingredient

·         Tamarind   -   large lemon size

·         Turmeric powder- 1/2 tsp

·         Asafoetida            - 1/4 tsp

·         Salt                        -  As required     

Ingredients to be fried with oil and grinded

·         Pepper corn       - 2 tbsp

·         Dry red chillies   - 1-2 nos

·         Toor dall              - 1 tsp

·         Jeera(cumin seeds)- 1tsp

·         Curry leaves        - handful

To be fried separately and boiled with Tamarind extract

·         Mustard                - 1/2 tsp

·         Gingelly Oil           - 3-4 tbsp

·         Curry leaves         –  a little

Take a  kadai heat 1 tbsp of oil add pepper corns, toor dal,red chillies and a handful of curry leaves, allow it to cool for some time. 

Grind the mixture in a mixie with a little water and make a paste out of it.

Soak tamarind in 3-4 cups of warm water for 30 minutes and take the extract. Take a kadai and heat 3  tbsp of oil, add mustard seeds and a little of curry leaves to it when it starts spluttering,

  add the tamarind water with turmeric powder, Asafoetida, salt and boil for 3 minutes

 now add the paste made from pepper corn and toor dal to it and boil it for 30 minutes till it becomes a thick concentrate .

This gravy can be taken with hot rice and ghee or gingelly oil, with roasted pappad or curd. 

.It is good for stomach upsets, if refrigerated, this can last for upto 2 weeks.