Directions

• Heat 1 tbsp oil in a pan and roast the urad dal till golden brown and add the peppercorns, red chilly and 4-6 curry leaves and roast for under a minute
• Cool and grind to a smooth paste using very little water in a blender
• Take 2 ½ -3 cups of water in a pan, add the tamarind and tomato puree and heat
• Add turmeric, salt & the asafoetida
• Boil till the raw smell of the tamarind is gone, for about 5-7 minutes
• Now add the ground paste and give it a good mix and wait for the stew to boil
• After a minute or two, switch off the flame’
• For the tempering, heat 1 tbsp oil and when hot, add the mustard seeds and allow them to crackle
• Add the curry leaves and if additional spice is needed, a red chilly can be added at this time to the tempering
• Switch off the flame and add to the stew
• This pepper stew is generally eaten with rice or quinoa