Pepper curry

Name: Pepper curry
Cuisine: Indian
Ingredients: 1 tsp Mustard seeds; 1 sprig Curry leaves; 10 Small onions (shallots); ¼ cup Tomato - (chopped); 5 Garlic cloves; 2 pinches Asafetida (hing); 1 /2 tsp Turmeric powder; 1/2 tsp Jaggery, powdered; To taste Salt; 3 tbsp Sesame oil; 1 Tamarind – small lemon size; To roast & Grind:; 1 tbsp Black Whole Pepper Corns (milagu) –; 5 Garlic cloves; 1 tsp Urad dal –; 3 tsp Coriander seeds –; 1 tsp Cumin seeds –; 1 tsp Chanadal –; 4 Whole dry red chillies; 6 Curry leaves; As required Get IngredientsPowered by Chicory

Ilavarasi Vetri Venthan @cook_16676327

#grandma

Ilavarasi Vetri Venthan @cook_16676327

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Ingredients

1 tspMustard seeds
1 sprigCurry leaves
10Small onions (shallots)
¼ cupTomato - (chopped)
5Garlic cloves
2 pinchesAsafetida (hing)
1 /2 tspTurmeric powder
1/2 tspJaggery, powdered
To tasteSalt
3 tbspSesame oil
1 Tamarind – small lemon size
To roast & Grind:
1 tbspBlack Whole Pepper Corns (milagu) –
5Garlic cloves
1 tspUrad dal –
3 tspCoriander seeds –
1 tspCumin seeds –
1 tspChanadal –
4Whole dry red chillies
6Curry leaves
As requiredGet IngredientsPowered by Chicory

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Steps

1

Soak tamarind in water. Heat a pan and add black pepper corn, dry red chillies, urad dal, coriander seeds, chana dal, cumin seeds and sauté over very low flame to a golden brown colour
2

Turn off the stove and add curry leaves and mix well. Let it cool completely and transfer the contents to a blender jar and blend it smooth paste.
3

Heat the same pan with the remaining oil. Add mustard seeds, when they splutter and add asafetida.
4

Add onions, curry leaves, garlic and Keep sautéing them for two minutes. Then add tomato and turmeric powder and and saute for 2 minutes. Transfer the ground paste and salt. Sauté them for a minute and now add the tamarind water plus extra water, the gravy should be on thicker side, so don’t add more water. Allow to boil