|Gingely oil (Sesame oil)||3-4 Tbsp|
|Curry leaves||Few Springs|
|Toor Dal||2 Tsp.|
|Urad Dal||1 Tsp.|
|Coriander seeds||2 Tsp.|
|Pepper corn||1 ½ Tsp.|
|Fenugreek Seeds||1 Tsp.|
|Dry Red Chillies||4-5|
- To a pan add tbsp of gingely oil, tsp toor dal, urad dal coriander seeds, pepper corn, cumin, 1/2 Tsp. fenugreek seeds and dry chillies.
- Roast completely till it becomes aromatic.
- Add a spring of curry leaves and turn off the flame.
- Add salt to taste and asafoetida and allow it to cool
- Transfer it to a mixer jar and grind it to smooth paste.
- To a saucepan, add gingely oil, mustard and fenugreek seeds.
- Add 10-15 cloves of garlic and sauté for a minute. Add a spring of curry leaves.
- Add tamarind extract and the ground paste.
- Keep stiring in constant intervals. Add Jaggery when it starts to thicken.
- Allow it to cook for 10-12 minutes in low-medium flame and bring it to a boil.
- Turn off the flame once oil starts to separate.
Tips & Variations:
- Milagu Kuzhabhu can also be made with Brinjals and drumsticks instead of garlic.
- This can can be stored in the refridgerator for upto a week.
- Tastes best with Hot steamed rice and ghee. Also tastes great with curd rice.