Milagu kuzhambu (Peppercorn curry)

Serves 4

Ingredients:
Pepper 2 tb sp
Cumin seeds 1 tbsp
Toordal 2 tbsp
Red Chilli 3
Curry leaves Handful (optional)
Tamarind lemon sized
oil
mustard seeds 1 tsp
Asafoetida 1/2 tsp
Garlic  1 to 2 pod or drumsticks 2
salt to taste

Method:
Heat 1 tbsp of oil in a pan. Add pepper,cumin seeds, toordal, redchilli, fry it till brown. Add curry leaves and also fry till its turns little brown.
Grind it in a mixer with  the tamarind ball. Add water to get a paste like consistency while grinding.
Take a vessel. Add  2 tbsp of oil, mustard seeds. Allow it to splatter. Add the asafoetida, drumsticks or garlic and fry it for sometime.
Add the paste and add enough water for the vegetables to cook .Add salt to taste. Allow it to boil , till the raw tamarind smell goes off and  a brown semisolid curry is visble.
Serve hot with rice, ghee or Sesameoil.
Note: When curry leaves are not used in the grinding step, then a string of curryleaves can be used in tempering.
Adding vegetables is optional in this kuzambhu. Vegetables liks garlic or drumsticks can be used or else it can be prepared without vegetables when need to be stored for a long time.
Use of sesame oil enhances the tastes and fragrance of this kuzhambhu.