Ingredients

• Buttermilk kuzhambu:
• Slightly soured buttermilk - 1 cup
• Grated coconut - 1 tbsp
• Cumin seeds - 1/2 tsp
• Green chillies - 4
• Bengal gram dal - 1 tsp
• Raw rice -1 tsp
• Salt - To taste
• Pepper Kuzhambu:
• Tamarind paste 1 lime size - 2 tbsp
• Salt - 2 tsp
• Mustard - 1 tsp
• For Masala pepper:
• 1.5 tsp red chillies
• 4 tur dal
• 1.5 tsp black gram dal
• 1.5 tsp asafoetida

How to Make Kozhambu (buttermilk, pepper)

• For Buttermilk kuzhambu:
• Soak the rice and dal in a little water for half an hour.
• Grind them along with coconut, cumin seeds and chillies.
• Dissolve the ground masala in the buttermilk.
• Add salt to taste.
• Keep on a low fire and simmer for a while.
• Do not boil too long.
• Any vegetable like pumpkin, ladies finger (okra) can be boiled separately and then added.
• For Pepper Kuzhambu:
• Fry the ingredients for masala pepper in a little oil and grind into a smooth paste.
• Add this paste to the extracted tamarind juice (approx. 1/2 liter)
• Add salt and allow to simmer for 15 to 20 minutes till it gets a little thickened.
• Season with mustard seeds.