Milagu Kuzhambu (Stew with Black Peppercorns)

Rice is the staple food of South India and we have it everyday,even more than once some times.So to go with steamed white rice there are so many curries and gravies prepared.There are ample varieties in these preparations just to avoid the boredom.Climate also plays a significant role in the usage of ingredients in these gravies and stews.Milagu kuzhambu is one such stew prepared in Tam-brahm cuisine.Milagu stands for black pepper corn and it is one of the comfort food in winter season.It tastes great when served hot with ghee and nice stir fry or pappad.Here I am posting the method my mom follows,try once and I am sure you will like it.
Milagu kuzhambu-(Stew with black peppercorn)
Star ingredient:Black peppercorns
Time:30 minutes
Serves:3
Ingredients:
To roast and grind:
1 table spoon black peppercorns
1 1/2 table spoon urad dal
1 1/2 table spoon gram dal
1 teaspoon toor dal
3-4 dried red chilies
15-20 curry leaves
Small lemon size tamrind
Other ingredients:
1 teaspoon mustard seeds
1 small piece jaggery
Salt
sesame oil
Method:
1.Dry roast all the ingreients from black peppercorns through tamrind.
1 a. Cool and grind to a coarse paste.
2.In a kadai heat some sesame oil and temper with mustard seeds.Add the ground paste and saute till raw smell goes off.
3.Add about 3 cups of water and bring to a boil.Next add salt and jaggery and boil.Cook for around 20 minutes till the stew thickens.It should be of sauce consistency.
4.Add 1 teaspoon sesame oil and remove from heat.
5.Serve with steamed rice.

Notes:
1.A nice stir fry or roasted pappad goes very well with this
2.If it is too spicy for you just reduce the number of chillies,reducing the peppercorns will affect the flavor.
3.Use sesame oil for authentic taste.