Pepper Puliyodharai

Pressure cook the rice and spread in a plate adding a tbsp of gingely oil..Let the rice cools down and becomes fluffy..

Soak tamarind in warm water for 20 minutes and take the extract.

Heat gingely oil in a pan and temper mustard , urad , channa dal , red chillies , curry leaves , hing..Saute well. Now add the tamarind extract , salt , turmeric powder , little hing and curry leaves.Allow to boil well . In the middle add the jaggery.

Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”.Roast till the pepper corns splutter.Powder them and set aside.

When the tamarind extract reduces to half in quantity , add the roasted & ground powder. After u add the powder , give a boil. The mixture thickens..Let it roll boil well for few seconds. After u get salangai satham ( gala gala sound) ..switch off the flame..

Finally add the crushed pepper powder in the paste , mix well..Set aside..Tamarind paste is ready.. Mix the required paste in the rice adding gingely oil..

ote If u want more spicy , add more pepper powder at the end..