Milagu Kuzhambu

Soak the Tamarind in 250g warm water for 15 minutes. Squeeze thoroughly to extract thick Tamarind pulp, then strain to remove solids. Set aside.

In a dry pan, lightly roast the Black pepper, Toor dal, Dry red chilies, Fenugreek seeds, and Cumin seeds over low heat until fragrant. Allow to cool, then grind into a fine powder using a spice grinder.

Heat the Sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the Mustard seeds and allow them to splutter. Then add the Urad dal, Asafoetida, and Curry leaves. Sauté until the Urad dal turns golden brown.