Pepper is perhaps the most common cooking spice in the world. Both ground pepper and peppercorns are also powerful herbal medicines, with a wide range of benefits. Black pepper’s health benefits are: aids digestion, helps relieve cough and colds, improves overall health, a powerful antioxidant, reduces inflammation.
Pepper (Milagu) - 2 Tsp.
Red Chillies - 2
Hing (Asafetida) – ¼ tsp
Tamarind - a small lemon size
Urdh dal - 1 tsp
Coconut – 1 tsp
Toovar dal - 1 tablespoon
Mustard - 1 teaspoon
Jaggery - 1 inch piece
Gingili Oil - 2 tablespoon
Curry leaves - 5 to 6 sprigs
Salt to taste
- Soak, strain and collect thick tamarind juice and keep it aside.
- Heat the frying pan with 1 tsp of oil. Fry pepper, red chillies, Toovar dal, Urdh gram dal, coconut and curry leaves. Grind this into a fine paste by adding small amount of water.
- Heat the frying pan with 2 tablespoonful of oil and add mustard and when it stops crackling add few curry leaves, Hing and extracted tamarind juice.
- Add turmeric powder and the grounded paste and mix well. Add Jaggery in it.
- Cook till the raw smell goes off and add salt to taste. Boil till oil separates and floats on top.
- Serve with steamed rice and pappad and it tastes best when served with Inji (Ginger) Thuvaiyal and Paruppu Thuvaiyal.