1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water
Method
Powder the peppercorns in a peppermill or coffee
grinder to get a very coarse powder.
Mix together the water, tomato, pepper,salt
sugar(jaggery) and tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin
in ghee.
Garnish with chopped coriander.
Eat when hot with plain rice.
147. Morkhozumbu...................................................................................................................................
Ingredients
5 cups of buttermilk
4-5 green chillies, slit
1 1/2 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric powder
2-3 tablespoons coconut, shredded
Salt to taste
1 tsp mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed
Method
Add 1/2 tsp of turmeric to the buttermilk and mix well.
Add water if the buttermilk is too thick.
Add salt and heat on a low flame till the buttermilk
reaches room temperature.
Take it from the fire and set aside.
Roast in a little oil, one by one, the coconut,
the remaining turmeric,jeera, coriander and green chillies.
Blend to a smooth paste.
Add this coconut paste to the warm buttermilk,
put it back on the stove and heat for approximately
4-5 minutes.
Season it with mustard seeds and curry leaves.
Delicious when eaten with hot plain rice.
Cannot be re-heated on direct fire.
148. Pitla
Ingredients
3 tablespoons besan (bengal gram flour)