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

Method:

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

Recipe courtesy of Sify Bawarchi