Milagu/Black Pepper Kulambhu-No Onion and Garlic Recipe

As the weather here is so cold,making me lazy and not in a mood of cooking anything.Unfortunately no quality Indian restaurants around so I have to cook something simple and light.Finally decided to make milagu kulambhu as it doesn't need onion and garlic so no chopping can be finished in less than 30 minutes.My mom makes this kulambhu slightly in a different way which I share it later but this recipe is from my mom's collegue who doesn't eat onion and garlic.I paired up this kulambhu with carrot poriyal(stirfry) using the chopped frozen carrot and home made arisi vathal(fryum),had a healthy meal.Here goes the recipe................................

Ingredients

Ingredient	Quantity
Tamarind/puli	small lemon size
Turmeric powder/manjal podi	1/4tsp
Channa dhal/kadala paruppu	11/2tbs
Red chilly/varamilagai	3-4nos.
Black pepper corns/milagu	1tbs
Cumin seeds/jeeragam	11/2tsp
Curry leaves/karivepillai	1 sprig
Salt	to taste
Oil	2tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	6-7 seeds
Asafoetida	a pinch

Method

Soak the tamarind in a cup of water,meanwhile dry roast the red chilly,channa dhal,cumin seeds and black pepper to a golden color or till a nice aroma comes out.Let it cool and grind it to a powder.

Now squeeze the tamarind and take the extract and keep it in a bowl.To this tamarind extract add the ground powder,salt and turmeric powder.Heat a pan with the oil and splutter the mustard seeds then goes in fenugreek seeds and asafoetida.Add the tamarind water to it.Add little more water(1/2 cup),allow it to boil till the raw smell goes off.

Serve it with rice and papad.

Enjoy..............................................................

• I personally prefer slightly thicker version of kulambhu,so adjust the consistency according to your preference.
• The kulambhu may be slightly bitter initially after some all the flavors get incorporated the bitterness won't be there.
• The kulamhu will be even more tasty on the next day.
• I used the fresh tamarind if you are using the tamarind paste 2tbs can be used for this given amount.

Sumber http://www.naliniscooking.com