Pepperwater

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Pepperwater


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This pepperwater recipe belongs to my grandmum's family (mother's mother's side)....It's been passed down and it's one of the few things that I learned to prepare from my grandmum before she passed
Dry roast and grind to a fine powder a tsp of pepper corn, 5 dry red chillies, half tsp each of methi, mustard and jeera seeds
Extract the juice from a lemon sized ball of tamarind and set to boil along with the ground spices....When the raw smell of the tamrind is gone and you get a nice aroma from the pepperwater, switch off the flame and strain the pepperwater. Now put this back on the stove on a low flame, add salt to taste and add a finely chopped onion. When the onion becomes translucent give a tempering of mustard seeds, a quarter tsp of crushed pepper, a few curry leaves and a heaped tablespoon of finely chopped garlic.

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