Jeera Kuzhambu

• Cumin seeds (Jeera) - 2 teaspoons
• Tamarind -size of a lemon
• Red chillies - 2
• Pepper - 10
• Garlic - 7 flakes
• Turmeric - 1/4 teaspoon
• Oil  - 2 teaspoon
• Ghee - 1/2 spoon
• Mustard - 1/2 spoon
• Salt to taste

Method of Preparation :

Soak tamarind in warm water ( 60ml ) for half an hour and strain the juice. Fry jeera and pepper in ghee and powder them.

Heat oil in a pan, season mustard. When it splutters, add chopped garlic, fry for 2 minutes, add tamarind juice, turmeric powder and salt. Boil for 10-15 minutes until the gravy thickens. Add the powdered cumin and pepper just before removing the dish from fire. Garnish with curry leaves and coriander leaves.