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Iyengar Milagu Kuzhambu
By : Method
- Soak, strain and collect thick tamarind juice and keep it aside.
- Heat the frying pan with 1 tsp of oil.
- Fry pepper, red chillies, tur dal, urad dal, coconut and curry leaves.
- Grind this into a fine paste by adding small amount of water.
- Heat the frying pan with 2 tablespoonful of oil and add mustard and when it stops crackling add a few curry leaves, asafoetida and extracted tamarind juice.
- Add turmeric powder and the ground paste and mix well. Add Jaggery in it.
- Cook till the raw smell goes off and add salt to taste.
- Boil till oil separates and floats on top.
- Serve with steamed rice and pappad; tastes best with Inji (Ginger) Thuvaiyal and Paruppu Thuvaiyal.
Ingredients:
2 tbsp - pepper
2 - red chillies
1/4 tsp - asafetida
Tamarind, a small lemon size
1 tsp - urad dal
1 tsp - coconut
1 tbsp - tur dal
1 tsp - mustard
1 inch piece - jaggery
2 tbsp - gingelly oil
5 to 6 sprigs - curry leaves
Salt to taste
2 tbsp - pepper
2 - red chillies
1/4 tsp - asafetida
Tamarind, a small lemon size
1 tsp - urad dal
1 tsp - coconut
1 tbsp - tur dal
1 tsp - mustard
1 inch piece - jaggery
2 tbsp - gingelly oil
5 to 6 sprigs - curry leaves
Salt to taste
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