Ingredients

• 1 lemon sized - tamarind.
• 450 ml / 0.75 pints / 2 cups - water.
• 15 ml / 1 tbsp - black peppercorns.
• 15 ml / 1 tbsp - yellow split peas.
• 5 ml / 1 tsp - coriander ( cilantro) seeds.
• 2 - dried red chillies.
• 2.5 ml / 1/2 tsp - asafoetida.
• 30 ml / 2 tbsp - oil.
• 5 ml / 1 tsp - mustard seeds.
• 15 ml / 1 tbsp - chopped fresh curry leaves.
• salt.

How to Make pepper Sambar

• Soak the tamarind in the water and extract the juice then set aside.
• Dry roast the peppercorns, split peas, coriander seeds, chillies and asafoetida until lightly coloured, then grind to a fine powder.
• Add a little water to make a paste then set aside.
• Heat half the oil and fry the mustard seeds until they start crackling.
• Add the tamarind juice and salt to taste.
• Cover and simmer over a low heat for 2 mins.
• Add the paste and bring to the boil.
• Stir in the remaining oil, curry leaves and simmer for 10 mins until the ingredients are well combined.
• Serve hot with rice.