Peppercorns – 12-15
Garlic cloves – 4-5
Cumin seeds – 1tbsp
Red chilies – 3
Tamarind pulp – 3 tbsp
Curry leaves - 4
Salt –to taste
- Grind peppercorns, cumin seeds and garlic cloves into a coarse paste (doesn’t have to be completely smooth).
- Heat 1 tsp oil in a saucepan, add red chilies and fry till they darken in color. Add the curry leaves and ground pepper paste. Fry on low flame for 2-3 minutes or until it gives out nice garlic smell.
- Add the tamarind pulp, salt and 2 cups of water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.
You can refrigerate the unused pepper+garlic masala for days in the refrigerator and use it when needed.