Monday, 29 July 2013

Milagu Kuzhambhu or Pepper Sambhar

This is one of my favourite sambhar for those lazy cold nights.
I have two different recipes.
One of my granny's and other my mil.
Today I am posting my grand mother's recipe.
Basic ingredients though remain same but my mother in law adds cooked dal, coconut and coriander leaves while grinding and also she uses only pepper(no red chillies) and no tamarind pulp.
Any way I will post her recipe sometime later in detail with pictures.

Tamarind - 1 medium lemon size, soaked in warm water and juice extracted,
Jaggery - 1 small marble size,

To Temper:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry Leaves - 1 sprig,

To Roast and Grind:
Chana Dal - 2 teaspoon,
Coriander seeds - 11/2 teaspoons,
Urad dal - 3/4 teaspoon,
Red Chillies - 1,
Pepper - 1 teaspoon,
Curry Leaves - 5-8 leaves,
Asafoetida- a pinch,
Turmeric Powder - 1/4 teaspoon.

Dry roast ingredients, except turmeric, under roast and grind table, until dals are evenly browned.
Cool and grind to fine powder with turmeric and keep aside.
In a kadai add oil and heat it.
Add mustard seeds, once it crackles add asafoetida and curry leaves.
Add tamarind juice, salt and jaggery.
Boil until you get nice blended aroma of jaggery and tamarind (approximately 2-3 minutes).
Add the ground powder and boil until you get sambhar consistency or medium thickness.
Enjoy with steamed rice.

While adding ground powder, take care not to form lumps.
 If you are not confident mix water with ground powder to make a paste and then pour to the sambhar.
If the sambhar becomes thin, mix a teaspoon of rice flour in water and add to sambhar and give it a boil and serve. 

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