Black pepper kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
5 stars - based on 2 votes

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on on on on on 2 - Excellant!

INGREDIENTS:

  1. Pigeon pea or red gram - 1 teaspoon (tsp.)
  2. Split Bengal gram - 1 teaspoon (tsp.)
  3. Split black gram - 1 teaspoon (tsp.)
  4. Coriander seed - 2 teaspoon (tsp.)
  5. Asafoetida - 1/4 teaspoon (tsp.)
  6. Cumin seed - 1 teaspoon (tsp.)
  7. Dry chili - 6
  8. Curry leaves - 5 (optional)
  9. Tamarind - a small piece
  10. Mustard seed - 1/4 teaspoon (tsp.)
  11. Salt - to taste

PREPARATION:

  1. Soak tamarind and get the thick juice.
  2. Heat 1 teaspoon (tsp.) of oil in a pan add pigeon pea, Bengal gram, black gram, coriander seed, asafoetida, dry chili until the grams turn golden brown. Remove from fire cool down and Grind them into a fine paste by adding little water as needed.
  3. Mix the tamarind juice and ground paste to a think pan and bring to boil and cook until the raw smell goes away.
  4. Temper (fry mustard seed until stop splattering in a pan in oil) the mustard seed and add to the boiling kuzhambu and serve.

NOTES:




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