A spicy curry which is prepared using black pepper, tamarind and garlic. Made during rainy seasons or to combat a runny nose or cold, this curry should be had with hot rice and a tsp of ghee.
Ingredients:
Whole Red Chillie – 1
Garlic cloves – 4
Tomato – 1/2 medium size
Onion – 1/2 medium size
Whole Pepper – 2 tsp
Coriander seeds – 1/2 tsp
Tamarind – a small ball
Grated Coconut – 6 tsp
Turmeric powder – 1/2 tsp
Oil – 2 1/2 tsp
Salt as needed
For seasoning:
Mustard – 1/2 tsp
Udad dal – 1/4 tsp
Methi seeds -1/4 tsp
Jeera/Cumin seeds – 1/2 tsp
Curry leaf – 1 sprig
Preparation:
Soak the tamarind in half cup of warm water. Chop the onions and garlic finely. Also, chop the tomatoes and keep it aside.Heat a pan and add 1/2 tsp of oil. Add the coriander seeds, red chillie and peppercorns and saute well till it turns slightly brown in colour. Then, add the coconut and put off the flame. Do not saute but only stir it once and take it off immediately. When it cools down, grind it to a smooth paste in a mixie.
In the same pan, add 2 tsps of oil. Add the items listed under ‘seasonings’ and saute until the dals turn slightly brown. Then, add the onions and saute until it is pink in colour. Next, add the garlic and saute well, followed by chopped tomatoes. Then, add the ground paste and saute for 5 minutes until the raw smell disappears. Add 2 cups of water and the tamarind water (squeeze the tamarind pulp and add only the water) and boil for 5-7 minutes on low flame. Adjust the seasoning and remove from the flame.
You may serve this with hot rice and a dollop of ghee.
Meal Haven 