Heat 1 tbsp oil in a pan and roast the urad dal till golden brown and add the peppercorns, red chilly and 4-6 curry leaves and roast for under a minute.
Cool and grind to a smooth paste using very little water in a blender.
Take 2 ½-3 cups of water in a pan, add the tamarind and tomato puree and heat.
Add turmeric, salt & the asafoetida.
Boil till the raw smell of the tamarind is gone, for about 5-7 minutes.
Now add the ground paste and give it a good mix and wait for the stew to boil.
After a minute or two, switch off the flame.
For the tempering, heat 1 tbsp oil and when hot, add the mustard seeds and allow them to crackle.
Add the curry leaves and if additional spice is needed, a red chilly can be added at this time to the tempering.
Switch off the flame and add to the stew.
This pepper stew is generally eaten with rice or quinoa.
