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The dish is very good for cold, and specially taken during winter evenings with hot rice and ghee/gingely oil.
the pepper kulambu can be refrigerated and used for a month or so.
the pepper masala powder can be prepared in a large quantity and can be used to make the dish instantly.
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Pepper kulambu recipe - How to make Pepper kulambu
Cooking Time: Total Time:
Urad dal - 2 teaspoons
Pepper - 1 teaspoon
Jeera - 1/2 teaspoon
Red chilly - 1 or 2
Hing - 1/2 teaspoon
Curry leaves - 1 sprig
Tamarind juice from one lemon size ball of tamarind with 2 cups of water
Gingely Oil - 1 teaspoon salt to taste
Jaggery - 1 small piece
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Curry leaves - 2 or 3 leaves
- Fry all ingredients (except salt, jaggery and tamarind)to golden brown color and the cool them before grinding to a soft powder texture.
- In a kadai heat the seasoning ingedients and then add tamarind juice, jaggery and salt. then add the powder and boil till the liquid thickens. then serve this dish with hot rice or roti or idli or dosa.
This recipe was contributed by Ranganayaki on 10 Jun 2005I teach English. Have written 2 recipe books, which are yet to be published. Most of these recipes a...
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