Pepper Kuzhambu is a very tasty and healthy South Indian Kuzhambu prepared with whole black pepper, tamarind and garlic. This is very easy to make and needs very less ingredients.
Fry the above ingredients mentioned under 'For Grinding' in a tsp of sesame seed oil and turn off the heat. Add a fistful of curry leaves and saute in the heat of the pan. Once it cools, grind it to a smooth paste and keep it aside.
Peel 1 pod of garlic and keep it aside.
Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.
Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.
Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.
When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil.
Milagu Kulambu is ready. Serve with hot steamed rice and a vegetable curry.
Storage Tips - This pepper kulambu stay good for a week in the refrigerator.