Milagu kuzhambu (Black peppercorns gravy)

Milagu kuzhambu or Peper gravy is a traditional side dish made at our homes. It has many benefits apart from being a favourite dish. 

Ingredients 

Tamarind - a big gooseberry size
Salt & Water - as needed
Turmeric powder - 1/8 tsp

To roast & grind

Gingely oil - 1 tsp
Pepper corns - 2 tsp
Urad dal - 1/2 tsp
Red chillies - 2 no. for spice, 2 no. for colour 
Jeera - 1 tsp
Curry leaves - 2 to 3 strings 

For the tadka 

Gingely oil - 1 tbsp
Mustards  - 1/4 tsp
Heeng- a big pinch

Method 

Soak tamarind in warm water for 15 minutes and take the extract. Keep aside. 

In a small preheated pan roast peppercorns, jeera, coriander, urad dal, curry leaves, red chillies till pepper corns splutter and urad dal turns golden brown and emit the aroma. 

After its reaches room temperature,grind it to a coarse powder. 

In a preheated pan, pour gingely oil and do a quick tadka of gingly oil, mustard and a spoonful of manathakalli.(this is a twist in the recipe) 

In a stoneware add the tamarind extract,salt,turmeric powder, heeng. Allow it to Let boil till its raw smell goes off.

Now,  add the ground pepper powder and boil well till the gravy thickens. Adjust salt. Off stove pour the tadka, serve milagu kuzhambu with hot rice, ghee and roasted papad. Yum!