Melagu Kozhambu (Pepper Sides for Rice)

This Kozhambu reminds me of the time I delivered My daughter.. Post delivery we are supposed to have this with rice as pepper & garlic are good for digestion and heals pain. It is a very simple & easy to make dish.

Ingredients:

Gingelly Oil - 5 tbsp & 1 tsp
Garlic - 15 to 20 pods
Salt to taste
Turmeric - 1 tsp
Curry leaves - 1 sprig
Mustard Seeds - 1 tsp
Tamarind - lemon sized soaked in water

To Roast & Grind:

Toor Dal - 2 tsp
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Pepper - 3 tsp
Jeera - 2 tsp
Dhania seeds - 3 tsp
Curry leaves - 2 sprigs

Method:

1. Heat 1 tsp of oil in Kadai & add all the ingredients in "To Roast & Grind". Add Tamarind to it. Grind it to a smooth paste
2. Heat 5 tbsp of oil in same Kadai. Add Mustard seeds, Curry leaves, Garlic pods & stir till they are light brown in color
3. Add Salt & pepper paste. Add Water if required.
4. Cook with closed lid in low flame till the oil separates.

Tips:

• This can be kept for 2 days (without refridgerating) or 1 week if kept in fridge
• This is very good for digestion & upset stomach
• For kids, pepper quantity can be reduced.