Milagu Kuzhambu

Soak 30 g tamarind in 100 ml warm water for 15 minutes, then extract pulp.

Heat 25 g sesame oil in a pan, add 5 g mustard seeds, 5 g cumin seeds, 3 g fenugreek seeds, and 1 g asafoetida; let them splutter.

Add 100 g shallots, 30 g garlic, and 5 g curry leaves to the pan; sauté until shallots are golden brown.