Pepper gravy / milagu kuzhambu

Ingredients:

For Grinding:

1. Peppercorns - 1 tablespoon
2. Red chilli - 3 to 5
3. Toor Dal / Split Pigeon Peas - 1 tablespoon
4. Raw Rice - 1 tablespoon
5. Curry Leaves - Few
6. Omavalli / Karpooravalli / Mexican Mint - 3 to 4 leaves
7. Garlic Pods / Poondu Pal - 4 to 5
8. Coriander Seeds / Coriander Powder - 2 tablespoon (If Coriander Seeds are not available, then Coriander Powder can be used)

For curry:

1. Garlic Pods / Poondu Pal - 10 to 12
2. Tamarind - 1 small ball
3. Turmeric Powder - 1/4 tablespoon
4. Salt

For Tempering:

1. Gingelly Oil / Nal ennai - 4 tablespoon
2. Mustard Seeds / Kadugu - 1/2 tablespoon
3. Fenugreek Seeds / Vendhayam - 1/2 tablespoon
4. Cumin Seeds / Jeera - 1/2 tablespoon
5. Curry Leaves
6. Red Chilli - 3

Preparation method:
1. Soak the tamarind in water for few mins and extract the pulp.
2. Grind all the ingredients given for grinding with little water to a medium to fine paste and keep it aside. Since i don't keep coriander seeds all the time, i have used coriander powder. But both gives the same taste. 

3. In a pan add gingelly oil and heat it. Add in the Mustard Seeds / Kadugu, Fenugreek Seeds / Vendhayam, Cumin Seeds / Jeera, Red chilli, Curry Leaves and Garlic Pods / Poondu Pal.

4. Add in the grounded Paste and fry it in low flame for 1 min.

5. Now Pour the tamarind water and mix well. Also add Turmeric Powder and required salt to the gravy.

6. Allow this to be cooked well in medium flame for some time until it gets thickened.

This gravy is good to be served with plain rice and side dishes like papad (My granny always prefer Sutta appalam)/ Kootu varieties / Simple Poriyals. Mexican mint and pepper added in the recipe has the ability to cure the cold / sore throat.  This is the best gravy when really need something good on your bad cold days....