Navadhania pepper curry/Navadhania milagu kuzhambu
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 Ingredients:
Navadhaniyam            – 1/2 cup
tomato                          – 1 finely chopped
turmeric                       – 1/8 tsp
salt                               – to taste
chopped garlic             –  2 tbsp.
curry leaves                 – few
sesame oil                    – 1 tbsp.
roasted chanadhal flour-1tsp(optional)Â
For grinding:
Small onions      -8-10
red chillies          -2
peppercorns        -1 tsp
ginger                 – 1 clove size
garlic                   – 1 clove
cumin seeds        -1/2 tsp
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Method:
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Soak 1/2 cup of navadhaniyam in water overnight/for atleast 6 hours
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In a pressure cooker cook navadhaniam in 21/2 cups of water for 3Â whistles.
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Grind the ingredients given for grinding in a blender into a fine paste.
- In a pan/kadai heat oil add chopped garlic and curry leaves.
- Once the raw smell of garlic goes off add the ground paste and desired salt and turmeric.
- after it gets cooked add the finely chopped tomatoes.
- Once the tomatoes gets mushy add the pressure cooked navadhaniyam.
- Cook for another5-8 minutes and add the roasted chana dhal flavor if you need a lightly thickened gravy(adding the roasted chandhal flour is entirely optional it doesn’t create any extraordinary change to the curry.it just thickens it)
- Serve hot with rice.
Serves -4
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