MILAGU(PEPPER) KUZHAMBU

        ITEMS REQUIRED:

        Tamarind-half lemon size

        Lady finger or brinjal-10 (5 if brinjal)

         Salt-as required

        For frying and powdering:

Pepper-1 spoon

Toor dal-3 spoons

Red chilly-5

Curry leaf-2 to 3 strips

        For tempering:

Gingelly oil-3 tbsp

Mustard-half spoon

Curry leaf-few

Hing-as required

 

METHOD:

• Dry fry pepper, toor dal, red chilly & 2 strips of curry leaves & powder it nicely .
• Soak and extract tamarind juice.
• Heat oil, add mustard, hing & curry leaves.
• Cut the vegetables.
• Add vegetable & fry for 2 mins.
• Pour tamarind juice.
• Add ground powder & salt , allow to boil till thick consistency is reached .
• Goes well with hot rice & nice ghee.  Good side dish for adai also.