Milagu Kuzhambu

Ingredients required for frying

Curry leaves - 1 handful

Red Chillies - 6 nos

Fenugreek seeds - 1/2 teaspoon

Pepper corns - 2 teaspoon

Cumin seeds - 1 teaspoon

Urad dhal - 1 teaspoon

Chana dhal - 1 teaspoon

Tur dhal - 1 1/2 teaspoon

Coriander seeds - 3 teaspoon

Salt - 2 teaspooon

Asofoetida - 1 bit

In a frying pan add about 6 teaspoon of oil.  

Let it heat up well, then add  Red chillies, Pepper Corns, 

Urad dhal, Chana dhal, Tur dhal, Coriander seeds.   Roast

it well.  When Pepper corns begins to splutter,

add the methi seeds.  When the methi seeds starts

turning red, add the cumin seeds.  When the

cumin seeds splutter, add the curry leaves and roast it.

Next add the asofoetida and salt and fry for some more

time. 

Once it cools, transfer it into a mixie and grind it into

a very smooth fine paste adding little by little water.

Other ingredients 

Tamarind - size of a medium sized lime

Jaggery -  a bit (when rolled size of a big marble)

Gingelly Oil - 8 teaspoons

For seasoning

 Oil

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Methi  seeds - 1/2 teaspoon

Urad dhal - 1 teaspoon

Curry leaves - 2 sprigs

Turmeric powder - 1 teaspoon

Asofoetida - 1/2 teaspoon powder  

Soak the tamarind in hot water and once soft extract the juice.

Keep aside.

Now in the frying pan add the 2 teaspoon gingelly oil.

When the oil is hot, add mustard seeds.  When the mustard seeds

splutter, add methi seeds and cumin seeds.  Once they splutter,

add in the Urad dhal and curry leaves, turmeric powder, asofoetida.

Now put in the finely ground paste. Add water to the mixie, clean it

up and pour it into the pan.  Stir the paste well.  Now add in the

tamarind juice and bring it to a boil.  Once the whole mixture

combines well, add in the jaggery.

The mixture should boil for approximately 15 minutes.  You can

taste the mixture and if found wanting, more salt or tamarind paste

can be added. 

Variations :-  Very tender brinjal (without seeds), very tender drumstick

(small bits), garlic (well fried) can be added.

The mixture should be of thick consistency.  Add this also in the end.  Can be refrigerated and 

consumed over period of time