Milagu Kulambu a.k.a South Indian Pepper Gravy

Ingredients :

• 5 small onions
• 5 to 7 garlic pods
• 1 tomato
• 1 lemon sized tamarind,soaked in 1 cup of water
• 1 tsp store brought/home made curry powder(kulambu podi)
• mustard seeds,urad dal for tempering
• gingelly oil,curry leaves,salt

Dry Roast and Grind :

• 1 to 2 tsp of black pepper
• 1 tsp of jeera seeds
• 1/4 tsp of fennel seeds
• 1/4 tsp of methi seeds (venthayam)
• 1/2 tsp of urad dal
• 1 tsp of chana dal
• 3 to 4 dry red chillies
• 2 tbsp of coriander seeds

Procedure :

1. Heat 3 tbsp(or more) of  gingelly oil in a cooking pot.
2. Once the oil it hot enough,temper with mustard seeds,urad dal and curry leaves.
3. Then add small onions and garlic and cook till the onions are soft.
4. Now add tomatoes with a pinch of salt and cook for two mins.
5. When the tomatoes are soft,add the ground masala powder and blend it in.Then add store brought kulambu podi.The oil will start to separate.
6. Add the tamarind water now,and 1 or 2 cups of water.
7. Let the whole gravy boil for 10 mins,until the raw smell goes and gravy starts to thicken.Turn off the heat.
8. Serve with fresh cooked rice and a poriyal.

Trivia:

• There is no compromise for gingelly oil and you'll need a lot,if you are planning on storing for a week or more.
• One tsp of  any store brought or home made kulambu podi(or just 1tsp coriander + 1 tsp chilli powder) balances out the whole gravy.
• Increase red chillies and lower peppercorns to make garlic curry(poondu kulambu).