Pepper (Milagu) Kuzhambhu

Ingredients

Whole peppercorns - 1/ 4 (handful)
Tamarind - 1 pod
Coconut - 1/8 of a whole coconut
Red chillies - 2
Cumin (Jeera) - 1/2 sp
Big onion - 1/2
Coriander powder - 1/2 sp
Red chilli powder - 1/4 sp
Turmeric powder - less than 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies, cumin to a fine paste adding necessary water.
2. To this, add onion and again grind to a fine paste.
3. Soak the tamarind in hot water for 10 min and extract the tamarind juice.
4. Add oil to a pan under medium heat and do the seasoning.
5. Add whole pepper (at the same time of adding onions) and fry it till it is starts to splutter & burst.
6. By the time the onions turn brown, the pepper will start bursting out. (Be careful not to burn yourself because of the bursting peppercorns.) 
7. To this add the grind masala, tamarind extract, the masala powders, tomato and salt with necessary water.
8. Simmer to get a thick consistency.
9. Serve with white rice.

Note

1. Even with little kuzhambhu, lots of rice can be eaten. So take utmost care with the quantity of coconut and tamarind.
2. If the peppercorns are preferred to be eaten along with rice, make sure not to add too much red chilli powder, since pepper will be spicy hot by itself.