Tambram style spicy pepper gravy made with tamarind and aromatic spoces like curry leaaves, coriander etc.
- 1 tsp whole black pepper
-
1 or 2
Dried red chillies
(optional)
-
1
tsp
Urad dal
-
1
tsp
Chana Dal
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 10 to 12 curry leaves
(optional)
-
1
small lemon sized tamarind
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 2 big pinches asafoetida
- 5 to 6 curry leaves
- 2 tbsp nalla ennai (sesame oil)
- salt to taste
- jaggery as needed (optional)
-
Soak the tamarind in 2 cups hot water for 10 minutes and extract the tamarind juice from it. Set it aside.
-
In a pan dry roast all the ingredients for the spice powder until nice and aromatic. Grind them to a somewhat smooth powder using your spice grinder.
-
In a pan add the oil. When oil becomes hot add mustard seeds, turmeric pwder, asafoetida and curry leaves.
-
When the mustard splutters add the tamarind juice, salt, 1 more cup water and let it boil a medium flame for 6 to 7 minutes until the raw smell is gone.
-
Then add the ground spice powder to it and let it simmer in a low medium flame until the oil separates from the gravy and the mixture thickens. This will take about 10 to 15 minutes depending on your stove.
-
Adjust salt as needed and add jaggery if it is too tangy to balance out the tanginess. Serve with some rice / kootu or vegetable kari.
If you are adding garlic, add it after you add the mustard seeds , curry leaves while tempering and saute the garlic for a minute or so before you add the tamarind juice.