Pathiya saapadu - Pepper Kozhumbu

Lunch: Pepper kozhambu lasts over a week

 

Ingredients:

1. Pepper - 3 heaped tablespoons
2. Jeera - 2 tablespoons
3. Dhaniya (corriander seeds) - 1 teaspoon
4. Red Chillies - 4
5. Toor dhal - 3 tablespoons
6. Rice - 1 tablespoon
7. Urad dhal - 1 teaspoon
8. Gingelly oil half cup
9. Small onions if available (10 nos) or cut onions half cup (tea cup)
10. 2 cups of curry leaves
11. Garlic 3 full 
12. Sundakai vattal (if available - it is in Indian stores) - 2 tablespoons to be cooked separately
13. 1 teaspoon Methi seeds  fenugreek
14. 2 teaspoons mustard seeds (Note TEA spoon) for seasoning
15. 1 teaspoon urad dhal (Note TEA Spoon)  for seasoning 
16. Tamarind 1 small lime size

 Procedure:

• Roast all above ingridients except garlic, sundakaai vattal, methi seeds and seasoning items to a golden brown color by using half teaspoon gingelly oil
• Grind this roasted stuff with tamarind without seeds, onion, curry leaves to a very fine paste. Remove it and add 4 cups of water. Add salt to taste and little jaggery if available. Allow it to boil. 
• Keep a pan with quater cup of gingelly oil on the side. Heat it and roast sundakkai vattal, garlic and methi seeds and put it in the gravy. When the gravy becomes thicker (idly mavu consistency) remove it from the pan and season with the remaining gingelly oil.
• Ready to serve. Eat it with hot rice (gingelly oil or ghee optional)
• Adjust pepper for spice level (this is spicy version)
• You can eat with roasted paapad or kootu or vegetables.