A healthy kuzhambu that is very delicious and good for digestion. It is a tarditional kuzhambu made after festive season or when back to home after long travel. Gives heavenly taste when had mixing in hot steaming rice with Paruppu Thogaiyal as side dish....
Ingredients for making Peppercorns and Cumin Gravy:
Tamarind extract 3 cups from a lemon size tamarind
Gingelly Oil (Sesame oil) 4 tb spoons
Mustard seeds, fenugreeks and cumin seeds for seasoning 1 tea spoon each
For Gravy Paste:
Coriander seeds 2 tea spoons
Thur dal 3 tea spoons
Raw rice 2 tea spoons
Red chillies 4 or 5
Pepper corns 3 tea spoons
Cumin seeds 1 tea spoon
Hing 1/2 tea spoon
Fresh curry leaves handful
Fry the above ingredients in 2 tea spoons of gingelly oil except curry leaves till the stuff becomes golden brown. Add the curry leaves and hing and stir for a minute. Grind them to paste with water and keep aside.
How to make Peppercorns and Cumin Gravy?
Heat the wok with remaining oil. Add the seasoning items. After the fenugreek becomes brown add the turmeric powder and pour the tamarind juice into it.
Add required salt. Allow it to boil till the raw smell goes. Now add the paste to it . Add a gooseberry size jaggery into it.
Let it to boil till the gravy thickens.
This can be refrigerated and used for a week. If your using it for only two days you can add any vegetable like drumstick, shallots or garlic to the boiling tamarind water and rest the same procedure.