Ingredients:
| Gingely oil (Sesame oil) | 3-4 Tbsp |
| Garlic | 10-15 cloves |
| Curry leaves | Few Springs |
| Salt | To Taste |
| Asafoetida | ½ Tsp. |
| Toor Dal | 2 Tsp. |
| Urad Dal | 1 Tsp. |
| Coriander seeds | 2 Tsp. |
| Pepper corn | 1 ½ Tsp. |
| Cumin | 1 Tsp. |
| Fenugreek Seeds | 1 Tsp. |
| Dry Red Chillies | 4-5 |
| Tamarind | Lime sized |
| Mustard | 1 Tsp. |
| Jaggery | 1 Tsp. |
Method:
- 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.
kaapidaw 