Milagu Kuzhambu (spicy peppercorn curry) – Vegan


Small ball      Tamarind without seeds

To Taste          Salt

½ tsp               Mustard Seeds to season

1 tsp                 Black Peppercorns

6 to 7               Dried Red Chillies

1 tsp                 Urad Dhal

1 tsp                Channa Dhal

½ tsp              Jeera

2 tsp               Dhania/Coriander Seeds

¼ tsp             Asafoetida/Perungayam

4 sprigs         Curry Leaves

7 to 8 tsps    Oil

In little oil, fry Peppercorns, Chillies, Channa dhal, Urad Dhal, Coriander/dhania & Cumin/Jeera seeds.

Then, add Curry Leaves & Asafoetida.

In a blender, add the fried things, along with Salt & Tamarind.

Once coarsely ground, add water to it to make a smooth paste.

Add the rest of oil to the kadai & then add Mustard Seeds & little Urad Dhal to season.

Then, pour the ground paste to it & pour more water & let it boil in slow fire until the mixture becomes a thick paste.

This will last for about a week in the Fridge.


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