Pepper kulambu recipe with step-wise pictures. Pepper kulambu is a traditional south Indian side dish that goes well with rice. It is spicy and flavorful with unique taste of pepper. It is good to have during winter and monsoon seasons. I have already posted pepper kulambu adding brinjal and no onion no garlic version. This is little different from that and prepared quickly with onion and tomato. It is very good remedy for cold and cough.
- Onion – 1
- Tomato – 1 small size
- Tamarind – lemon size
- Mustard seeds – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Oil – 1 tsp
- Salt – as required
TO ROAST AND GRIND:
- Oil – 1 tsp
- Channa dal – 1 tsp
- Urad dal – 1 tsp
- Pepper seeds – 1 and 1/2 tsp
- Cumin seeds – 1 tsp
- Red chilli – 4
- Asafoetida – pinch
1. Soak tamarind with enough water and extract the juice. Keep aside.
2. Heat oil in a kadai, roast all the ingredients under “to roast and grind” one by one until it changes colour. Add asafoetida at last.
3. Transfer everything to a blender, add ginger and grind into coarse powder.
4. Heat oil, add mustard seeds and once it splutters add chopped onion. Saute until it turns translucent.
5. Add tomato and saute well for a minute. Then pour the tamarind juice and required water to it and stir well.
6. Cook in medium flame. Once it starts to boil, add turmeric powder and salt.
7. Add grounded pepper mix and stir well. Cook until it becomes thick and oil floats at top.
8. Serve hot with rice.