this is given at mealtimes with rice, to new mothers in s.india and is good esp. in the winter. the pepper is said to promote milk production
Ingredients
vegetarian 4 servings
2 tsp black pepper
2 tsp toovar dal
2 tsp asafotaeda (hing powder)
3 bunches curry leaves
1 tsp cumin seeds (jeera)
2 lemon sized balls of tamarind
1/2 cup sesame (til) oil
1 tsp mustard seeds
2 tsp turmeric powder
salt to taste
jaggery - a small piece- optional.
Directions
Soak tamarind in 400 ml warm water to make a thick extract.
In thick bottomed pan heat a spoon of oil and fry pepper, dal, 1/2 special jeera, hing.
Remove and grind to a very fine paste with curry leaves. in the pan add the rest of the oil, and mustard and jeera when hot.
When seeds burst add tamarind extract and turmeric. simmer till raw tamarind taste boils away.
Add salt to taste. Add paste (and jaggery). Boil for another 5 mins. remove from fire.
This thick sauce becomes thicker on cooling.
Keeps well for 2 days and for a week in the 'fridge. is served with hot rice and always with 2 tsp. ghee.a very small qty is sufficient due to its richness of spice and flavour. Promotes appetite.
if storing in 'fridge, heat op only the quantity to be used immediately.