Nowadays for the sake of convenience and time, in most marriages this Kattu Sadhai Koodai day is often opted out. But luckily in our marriage, this was on Saturday; so most of our relatives stayed back and we had the luxury of packing up in a leisure way. And since I was relocating in Chennai, but for some occasional sniffs, none of us were really crying or going through the usual post-marriage-we-will-miss-you thing. ;) Not to mention, we had this Milagu Kozhambu in our menu and V's grand mom indicated me that this is one of V's favorite dishes. I diligently recorded it in my mind, and here I am blogging my DH's fav! :)
Pepper and Tamarind gravy for rice
What we need:
Tamarind - a marble sized ball
Pepper - 2 tbsp.
Dhania (Coriander seeds) - 2 tbsp.
Cumin (Jeera) - 2 tbsp.
Red Chilli - 2 or 3
Chana dal (Kadalai Paruppu) - 1 tbsp.
Toor Dal - 1 tbsp.
Asafoetida - 1 tsp.
Curry leaves - a sprig
Sesame /Gingely oil - 2 tbsp.
Mustard - 1 tsp.
Salt - as needed
Water - as needed
How to do:
1. Heat a tsp of Oil in the pan and roast Pepper, Cumin, Dhania, Red Chilli, Chana Dal, Toor dal, half of curry leaves till they emit a nice aroma. Take care not to burn them. Let them cool and blend it to a fine powder.
2. Meanwhile extract the tamarind pulp and set aside.
3. Heat Gingely oil and add the mustard, remaining curry leaves and asafoetida. When it starts to sputter, add the tamarind extract and salt.
4. When it begins to boil, add the ground powder and stir well. Reduce the flame to low-medium and simmer the gravy until it becomes thick and remove from flame.
Serve with rice, mixed with gingely oil and Sutta appalam!
Happy Cooking and happy Blogging!