PEPPER KUZHAMBU RICE

ingredient

COOKED RICE A BOWL
TAMARIND 2 LEMON SIZED
PIGEON PEAS(TOOR DAAL) 2 TSP
RED CHILLIES 8 NOS
PEPPER 2 TSP
CUMIN SEEDS 1 TSP
CORIANDER SEEDS 1 TSP
FENUGREEK SEEDS 1 TSP
ASAFOETIDA GUM A SMALL PINCH
GARLIC 10 PODS
GROUND NUTS A HANDFUL
SALT TO TASTE
CURRY LEAVES
MUSTARD SEEDS 1 TSP
TURMERIC POWDER.
GINGELY OIL 50 ml

MASALA FOR THE KUZAMBU

Roast daal, 4 red chillies ,pepper , cumin seeds , coriander seeds , fenugreek seeds half of the groundnuts and half of the garlic with half a tsp gingely oil each seperately and grind it coarsely .

METHOD

1.Boil water and soak tamarind . Take juice out of the tamarind and strain the dust away.
2.Take a kadai and add 50 ml gingely oil , add mustard seeds. After it spluters add 4 red chillies, remaining garlic pods, asofoetida,curry leaves and
turmeric powder
3. Add the thick tamarind juice and the required amount of salt and let it boil till it reduces to half .
4. At this stage add the remaining groundnuts, and ground masala to the tamarind juice and let it boil till it reaches half of its content and thickens and oil stays above.
5.Take cooked rice in a bowl and pour the above kuzambu and mix well. Garnish with curry leaves.