Milagu Kulambu

This is good for your stomach if taken with rice once a month or so.

Ingredients:

1. Black pepper/Milagu 1 Table Spoon.
2. Red Chillies/Milagai vattal 3 or 4
3. Urad Dal 1 Table spoon
4. Channa Dal 1 T spoon
5. Coriander seeds/dhaniya 1 T spoon
6. Tamarind/Puli size of a lemon/if paste use 1 and 1/2 Table spoon.
7. Asafotida/Hing small bit/1/2 T spoon powder
8. Jeera 1 T spoon
9. Oil 1 Table spoon
   
10. Curry leaves 2 hand full
11. Salt to taste
12. mustard seeds little
    

Soak Tamarind in hot water and take the (thick) tamarind juice . If paste add little water and keep aside.
Fry all the above ingredients ( blackpepper, jeera, urad dal, channa dal, dhaniya, red chillies, asafotida ) in a thick bottomed vessel with little oil. When urad dal turns brown add the curry leaves and fry for some more time.
Grind the fried items into a paste adding little water.
Keep the kadai/thick bottomed vessel on the stove and add oil and put mustard seeds. Once it splutters add the paste and turn it over a little. Add the tamarind water and salt to taste. Stir well. Let the mixture boil well and once it is thick and in the right consistency of 'milagu kulambu' remove from stove.

This can be kept for 2 / 3 days even in normal temperature. it will not get spoil t. If kept in Fridge can be used for longer period.