MILAGU KUZHAMBU

MILAGU KUZHAMBU-III:

Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. In a sp of gingelly oil, fry 2sp peppercorns, 1sp cumin seeds, 1/2sp fenugreek seeds and 5 red chillies to a golden brown color and then grind them with 5 garlic flakes, 1tbsp chopped coriander leaves, 1 spring curry leaves and 1sp chopped ginger to a fine paste. Heat a kadai and pour 4 or 5 tbsp gingelly il. When the oil becomes hot, add 1sp mustard seeds and when they splutter add ½ cup of small onions and ½ cup of tomatoes which are finely chopped. Cook them until they are well mashed and the oil comes on the surface. Now pour the tamarind extract with the ground masala, 1sp turmeric powder and enough salt. Let the kuzhambu simmer on a medium fire until it thickens.