LET'S GET STARTED
This south Indian pepper-garlic gravy/curry is a popular postpartum recipe!
Prepare the kuzhambu masala Heat a pan or kadai and when the pan is hot, add the peppercorns, toor dal, cumin seeds, and roast for two minutes or until the aroma comes.
Then add curry leaves, one or two cloves of garlic(optional), and tamarind. (If using tamarind paste, do not add it now). Roast for 30 to 45 seconds and turn off the heat. The curry leaves will crisp up in the residual heat.
Prepare the milagu kuzhambu Heat a heavy-bottom kadai and add the gingelly oil. When the oil is hot, add the mustard seeds and asafoetida. The mustard seeds will splutter, and the gingelly oil will froth up. Add the garlic cloves and turmeric powder and cook for two to three minutes over medium-low heat.