Molagu Kuzhambu (Pepper Kuzhambu)

My mom used to make this kuzhambu the day after Diwali. This kuzhambu helps with good digestion, after all the Diwali sweets we eat. This is a little thick compared to the regular sambhar.

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

• 1 lemon sized Tamarind, soaked in hot water

• Salt, to taste

• 1 tbsp Jaggery

• 1 tsp Turmeric powder

Roast and grind to a powder

• 1 tsp ghee

• 6 Red chillies

• 1 and 1/2 tsp Peppercorns

• 2 tsp Chana dal

• 2 tsp Urad dal

• 2 tsp Coriander seeds

• 1 tsp Hing

• 5-6 Curry leaves

For tempering

• 1 tbsp Ghee

• 1 tp Mustard seeds

• 2 red chillies

• 3 Curry leaves

Instructions

1. In a pan, take 1 tsp ghee and roast red chillies, peppercorns, chana dal, urad dal, coriander seeds, hing and curry leaves till the dals are golden brown

2. Once cool grind this to a fine powder

3. In a pan take ghee and temper mustard seeds, red chillies and curry leaves

4. Remove the pulp from the soaked tamarind and add this to the mixture

5. Add turmeric powder, jaggery, salt and boil till the raw smell of tamarind goes away

6. Add the spice powder and boil for a few minutes till well blended

7. Serve hot with rice mixed with ghee and roasted appalam