Milagu Kuzhambu| Black pepper in tamarind sauce

This is yet another delicacy from South India.Freshly ground spices will bring  lots of freshness and flavor that will pop out in your mouth and gently tickle your taste buds.My mom used to make this yummy kuzhambu during rainy days ,where you can't step out to get some fresh veggies.This takes me back to my childhood...Rainy days...as kids making paper boats and happily smiling on seeing them float ....

The freshly ground spices will bring taste as well as color to this Kuzhambu.As pepper plays the main role, it helps to improve digestion process as it will be slow during rainy days.With simple and readily available ingredients in your pantry, here comes the yummy recipe...

Ingredients

Tamarind                 1 tbsp tightly packed
Turmeric powder     1/2 tsp
Asafoetida               1/2 tsp
Oil                           2 tbsp *
Shallots                    1/4 cup
Garlic                       10 cloves
Salt                          to taste

To roast & grind

Pepper                    3/4 tsp
Red Chillies             3 to 4
Urad Daal               1 tsp
Channa Daal            1/2 tsp
Coriander seeds       1/4 tsp
Fenugreek seeds       4

To temper
Mustard                  1 tsp
Fenugreek seeds      3

Method

1. Soak tamarind in warm water for 20 minutes.
2. Peel onion and garlic.
3. Heat a shallow pan and dry roast the ingredients given under roast and grind in a slow flame.
4. Turn off the heat when the ingredients are  golden brown.
5. Grind it to a smooth paste with some water.
6. Heat a kadai with oil and add the tempering ingredients.
7. Add onion and garlic and saute for 30 sec.
8. Add the freshly ground paste and give it a mix.
9. Add the tamarind extract along with salt,turmeric and asafoetida.
10. Let it boil for 10 minutes.
11. You will notice that oil floats on top. Turn off the heat.

 Serve it hot with steaming rice and papad.

Note

* Sesame oil brings lot of flavor to this kuzhambu. Replace it with vegetable oil or canola oil if needed.
* Stays well for 3 days in room temperature.
* Refrigerate and use for a month.