Ingredients

• A small ball of tamarind
• 1/2 tsp - sambar powder (optional)
• Salt
• 1/4 tsp - asafetida
• Rice flour paste - Mix 1.5 tsp of rice flour in some water to make a thick paste (optional)
• 1/2 tsp - grated jaggery
• To roast in 1/2 tsp oil until golden brown:
• 2 tsp - urad dal
• 2 tsp - channa dal
• 2 - red chillies
• Curry leaves, a few (about 8)
• 1 tsp - whole pepper
• Seasoning:
• 1 tsp - mustard seeds
• Curry leaves, a few
• 1/2 tsp - oil

How to Make Milagu kozhambu

• Soak tamarind in 1 cup warm water.
• Extract 2.5 cups of tamarind water.
• Discard the tamarind.
• Roast the spices. Cool and grind into a smooth paste adding some water.
• In a pan, heat tamarind water with salt, hing, sambar powder, 1 cup water and boil for 12-15 minutes.
• Add the ground spice paste and continue boiling for another 10 minutes.
• If the mixture is not thick enough, add rice flour paste and stir continuously for a minute.
• Add jaggery and stir.
• Season with mustard seeds and curry leaves.
• Serve hot with rice and ghee.
• Recipe Courtesy: Indian Vegetarian Kitchen