Pepper (Milagu) Kuzhambu

Ingredients

Pepper (Milagu) - 50 gm
Tamarind - about a size of a lemon
Garlic cloves - 50 gm
Tour Dal - 30 gm
Sesame Oil (Gingly Oil) - 5 tbsp
Grated coconut - Little (If added preparation will lost only for a week)
Curry leaves - little
Mustard seeds - for seasoning
Salt - as needed
Water - as needed

Method

Place the fry pan and fry the following items  - Pepper (milagu), curry leaves, tour dal, half of the garlic taken with coconut - till they turn to reddish.

Let them cool and then grind them in mixi and keep it separate.

Now in the fry pan pour the sesame oil  do seasoning with mustard seeds. Now put the remaining peeled garlic cloves, once they are cooked, pour the prepared mixture earlier and add salt as needed. The preparation need to be thick, so if needed add little water with the mixture.

Keep stirring the mix often till it reach the boiling stage. Let it boil for 5-7 minutes.

Now your curry is ready to be served hot.

Sago Uppuma - ஜவ்வரிசி உப்புமா

Ingredients

Sago seeds - 1 cup

Mung dal - 1/2 cup

Chilly - 4 (Big ones)

Ginger - small piece

Lemon juice - 1 teaspoon

Groundnuts - if needed

Mustard seeds, Urid dal, Channa dal, Curry leaves, Dhaniya(Coriander) leaves - for seasoning

Salt for taste

Method

Cut ginger and chillies into small pieces and keep it aside. Cook mung dal nicely and keep it separate.

Put fry pan, pour little excess oil. Do the seasoning with mustard seeds, urid dal, channa dal and curry leaves. If you want to add groundnuts, crush them coarsely and add them now to the seasoning. Now put the chopped chillies and ginger and fry them.

Now wash the sago seeds, drain them and put in the fry pan without water. (If you are want to keep the sago seeds soaked and ready, make sure it is not soaked for a long time). Sprinkle little water in regular intervals for the sago seeds to get cooked. Once it is cooked, drain the water from mung dal and add it to the cooked sago seeds. If required add little oil and mix them well.

Now add the lemon juice and do garnishing with the chopped dhaniya(coriander) leaves.