Milagu kuzhambu (pepper curry)

Soak the tamarind in two cups of hot water, squeeze out the pulp and strain it.

Dry-roast the peppercorns, urad dal, chana dal and dried chillies on a low flame until the dals turn golden. Cool, then grind to a smooth powder with a little water.

Heat the sesame oil, pop the mustard seeds, and add the curry leaves and asafoetida.

Pour in the tamarind extract with salt and the jaggery, and simmer for 10 minutes.

Add the ground pepper paste and simmer for another 10-12 minutes until the curry darkens and thickens.

Serve with hot rice and a spoon of ghee, or with idli and dosa.