Milagu Kozhambu

How to Prepare

1. Soak tamarind in 2 cups of warm water for 15 minutes, extract the juice, and set aside.
2. In a frying pan, dry roast 4 tbsp black peppercorns
3. 4 tbsp cumin seeds
4. 2 tbsp coriander seeds
5. 10 dried red chilies, and 1 cup curry leaves until aromatic. Cool and grind into a fine powder.
6. Pressure cook 2 cups of toor dal with 6 cups of water and 1 tsp turmeric powder for 3 whistles. Mash the dal and set aside.
7. In a large pot, heat 4 tbsp sesame oil, add 2 tsp mustard seeds, and let them splutter.
8. Add 2 tsp fenugreek seeds
9. 4 dried red chilies, and a pinch of asafoetida. Sauté for 30 seconds.
10. Add the ground spice powder and sauté for 1 minute on low heat.
11. Pour in the tamarind extract, add salt to taste, and bring to a boil.
12. Add the mashed dal and mix well. Adjust consistency with 4-5 cups of water if needed.
13. Simmer for 10-15 minutes until the flavors meld together.
14. Garnish with chopped coriander leaves and serve hot with rice.