My Bible and go-to book for everything in traditional Iyer cooking is the “Cook and See (Samaithu Paar)” series by S. Meenakshi Ammal. The series of three book was originally written in the late sixties/early seventies. I refer to them all the time, especially when I want to make traditional food. This book takes the place of calls to my mum, especially since international calls are so expensive!

The recipe I made today is Milagu Kozambu or Pepper Soup as Meenakshi Ammal calls it. I am copying the recipe exactly as it was in the book and I made it also the exact same way it said in the recipe.

Milagu Kozambu

(This recipe prepares 1 cup)

 Ingredients:

• 1 tsp Peppercorns
• 6 Red Chillies
• 1 tsp Black Gram Dal (Urad Dal)
• 2 tsps Bengal Gram Dal (Chana Dal)
• ½ tsp Cumin Seeds
• 2 tsps Coriander Seeds
• 1 tsp Mustard Seeds
• Tamarind as big as a small piece of lime
• Salt
• A handful of curry leaves
• Asafoetida
• Oil

 Method:

Heat oil in a kadhai and fry peppercorns, red chillies, Bengal gram dal, 1 tsp black gram dal, cumin seeds and coriander seeds. When the dals turn red, add the curry leaves and fry till the curry leaves are crisp. At this point, add the asafoetida. Grind to a smooth paste with the tamarind, salt and a little water. The paste should be very smooth.

Heat oil and fry 1 tsp mustard seeds and 1 tsp black gram dal. Mix the paste with enough water to make 1.5 cups of the paste. Add this to the oil and let it cook on a slow flame till it reduces to 1 cup.

This kozambu will keep for about 2 days outside and about a week in the fridge. Eat with hot rice and some papad. So soul satisfying on a cold or rainy day!