MILAGU KUZHAMBU - Cuisine Style: Tamilnadu Cooking Time: 30 minutes Serves: 5 Take with Rice

Ingredients	How to?
Peppercorns - 2 tbsp Fenugreek - 2 tsp * Red Chillies - 3 Asafoetida – ½ tbsp Tamarind – 75 gm Bengal gram Dal - 1 tbsp Mustard seeds - 1 tsp Coriander seeds - 1 tbsp Jaggery -Lemon Size Oil Salt - To taste A few Curry leaves (*Dry roast (dont add oil for frying) fenugreek and grind to fine powder.)	Soak tamarind for 45 minutes. Dry roast and grind the following ingredients Peppercorns, Red Chillies, Bengal gram Dal, Coriander seeds, with little water. Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle Asafoetida. Sprinkle fenugreek powder over the mixture.  Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind goes off. Then add Jaggery, the ground paste, and little water and allow it to boil. Simmer it for 5 minutes and finally add 2 tbsp of oil and chopped Curry leaves. Serve with boiled rice. Tips: To bring more taste pour gingelly oil.