POONDU MILAGU KUZHAMBU (PEPPER GARLIC GRAVY)

Today in fast food world, we sometimes tend to forget these kinds of authentic recipes which has lot of medical values. This pepper and garlic gravy helps in relieving abdominal bloating, nausea, vomiting, anemia, indigestion, and prepared as a special diet for lactating moms. This is an easy dish which can be prepared in just 10 to 15 minutes. So, when you get bored of sambar or masala items, try this once and I am sure definitely you will fall in love with this.

INGREDIENTS:

Peppercorns – 2 tsp

Bengal Gram – 2 tsp

Urad dal – 2 tsp

Coriander seeds – 2 tsp

Red chilies – 6

Cumin seeds – 1 tsp

Fenugreek – 1 tsp

Garlic flakes – 10 to 15

Oil – 1/2 tsp

Tamarind – 1 amla size

Asafoetida – a small piece

SEASONING ITEMS:

Ghee – 1 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Curry leaves - few

METHOD:

· Soak tamarind in one cup of water.

· Heat pan with little oil and fry all the above said items except tamarind and garlic flakes. Fine grind the mixture with soaked tamarind. Use the water in which the tamarind is soaked while grinding. Keep aside.

· In the same pan, add a tsp of ghee, add mustard seeds, cumin seeds, and curry leaves one by one. Once seasoning is ready, add the garlic pods. When it becomes light brown, add the ground paste and the remaining water used to soak the tamarind. Add salt and mix well. Make sure no lumps are formed while adding the ground paste.

Allow it to boil and stir constantly until the oil separates from the kuzhambu. Serve with hot steamed rice. If refrigerated, this kuzhambu can be kept for a week to 10 days.