Black pepper kuzhambu recipe

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: