Black Pepper Kuzhambu is delicacy , Tamilnadu , mainly prepared in Tamil Brahmin homes. As rice is the chief diet ,of people residing in this region , prepare different types of kuzhambu , which pairs well with it. This kuzhambu is very spicy , flavorful and tangy and has loads of benefits too . Black Pepper has high amount of anti oxidants and is anti inflammatory. The presence of black pepper, boosts brain function too, solves many gut issues too .
South India ,being a land of Pepper , its extensively used in most dishes, prepared in these parts . Its also King of spices , and for centuries together , Indians traded in this spice . its referred to as Black Gold ,which was often used as currency in olden times . The Arabs , Romans , Italians travelled to the Malabar coast of India , seeking this magical spice .
Ingredients
Ingredients
- Black Pepper corns 1 teaspoon
- Dried red chilies 6
- Urad dal 1 teaspoon
- Chana Dal 1 teaspoon
- Cumin seeds ( jeerakam) 1/2 teaspoon
- Coriander seeds 1/2 teaspoon
- Tamarind as big as lemon (30 grams )
- Salt 1 1/2 teaspoon ( Rock salt )
- Hing ( Asadoetida ) 1/4 teaspoon
- Curry leaves few
- Sesame oil 6 to 8 teaspoons
Method
Method
- Shallow fry , Black Pepper , Red chilies , Chana dal , Urad dal , Coriander seeds , Curry leaves and Cumin seeds , in a teaspoon of oil.
- When they turn reddish brown , remove . When cool , powder them. adding Tamarind , Hing and Salt , to a smooth paste
- Add just enough water , for the mixture to combine ., while grinding.
- Heat rest of the oil in Cheena chatti or Iron wok , Add mustard and urad dal ( 1 teaspoon ). As the mustard crackles , add the ground paste and a cup of water .
- Cook over slow fire or heat , until it reduces and thickens and the raw smell of the tamarind goes .
- Garnish with curry leaves .
Note
- Drumsticks / brinjals or turkey berry , can be added to the kuzhambu , so that it cooks with the paste and gives a tastier dish.
