I prepare this milagu kuzhambu once in a week(mostly on Saturdays) because pepper is believed to have medicinal value.It prevents gas formation and aids digestion.
So,after a week full of stuffing the stomach with all kinds of food,this is definitely a welcome change.
Milagu/Black pepper corns - 1 Tbsp
Jeera/Cumin seeds - 1/2 tsp
Toor dal - 1 tsp
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Dry red chillies - 2
Mustard seeds - 1 tsp
Tamarind - size of a lemon
Salt to taste
Oil - 2Tbsp
Soak tamarind in warm water.
In a pan heat 1 tbsp of oil.Add the toor dal,channa dal,asafoetida,chillies,pepper corn and dhaniya and roast till they become slightly brown.
Grind them to a powder.
Extract 2 cups of tamarind water.
In a pan add the tamarind extract.Add salt and turmeric powder to this.
Then add the ground spice powder.Heat the pan and stir in regular intervals.Once its starts boiling,simmer the stove.
Once the kuzhambu reaches a thick consistency switch off the stove.
For tempering heat 1 tsp of oil and add the mustard seeds.When they splutter add the curry leaves.
Add the tempered ingredients to the kuzhambu.
Serve with rice in which a tsp of ghee is added.