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Peppercorns Powder

12 Sep

Miriyala Podi


Peppercorns 1/3 cup
Curry Leaves 10 leaves
Whole Red Chiles 4
Tamarind 1 inch sized ball
Salt to taste

Method of preparation:

Heat an empty pan on low heat.
Add peppercorns, red chiles and roast them until aromatic.
Then add curry leaves and remove from heat.
Grind the cooled peppercorns, red chiles with tamarind and salt into fine powder.
Store tight and serve with steamed rice and ghee.

Notes: Avoid red chiles completely if you wish.