This recipe is dedicated to all our fellow South Indians who have had a pepper or curry leaf kuzhambu in the past and had not tried making it possibly thinking it was quite challenging.   On the contrary this has to be one of the simplest dishes to pull together and one that keeps for quite a few days in the fridge.   For our non South Indian friends – kuzhambu is a variation of sambar without the addition of boiled tuar dahl.

What do I need to make it?

• Whole garlic bulb peeled
• Small ball of tamarind – soaked in warm water

To be ground into a powder

• 1 tsp tuar dahl
• 1 tsp channa dahl
• 2 tsp pepper corns
• 3/4 tsp cumin seeds
• 2 dried whole red chillies
• 1 tsp coriander seeds
• 1 cup of curry leaves

• 3 tbsp sesame oil (not toasted variety
• Salt to taste

How much will I make?

Approximately 250 -300 ml

How do I make it?

Roast all the powder ingredients with a tablespoon of sesame oil – once roasted, grind to a fine powder.   Heat a pan with the remaining sesame oil and saute the garlic pods and powder for a couple of minutes before pouring in the tamarind water (without the pulp).  Add another cup of water, sprinkle salt and leave to simmer over a low heat.   The dish should thicken to the consistency of treacle – add a little extra water if it is too thick.   Once done serve with boiled rice.   The kuzhambu tastes even better as the days go by.

PS To make a melagu/pepper kuzhambu increase the quantity of coriander seeds to 2 tsp and reduce curry leaves to 1 strip.