Milagu Chalna

Published under: South Indian

Black Peppercorns

Ulundu (Black Gram) – 1 tsp
Dry Red Chillies – 3
Tamarind – a small lemon sized ball
Black Peppercorns – 4 tsp
Mustard Seeds – little
Curry Leaves – little
Asafoetida Powder – little
Gingelly Oil – 2 tsp
Turmeric Powder – a pinch
Salt as per taste

1. Heat 1 tsp oil in a pan.
2. Fry the black gram and peppercorns for 45 seconds.
3. Add red chillies, asafoetida powder, tamarind and fry for another minute.
4. Remove and grind to a fine paste.
5. Add 1 tsp oil to the pan.
6. Fry the mustard seeds and curry leaves for 20 seconds.
7. Add the ground paste, salt, turmeric powder and cook for 2 to 3 minutes. Add a little water if required.
8. Serve hot with rice.

image credit: guardian

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