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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.
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.