Black peppers remove the toxins from our body and is called 'Visha kolli' in tamil meaning killer of toxins.
Pepper--- 2 Table spoon
Dry red chilli --- 4 nos
Coriander seeds--- 1 tablespoon
Toor dal---- 1 spoon Optional ( this is added to thicken the kuzhambu)
Curry leaf --- 5-6 sprig
Tamarind juice extracted from 2 lemon sized balls
Mustard --- 1 tea spoon
Asafoetida -- ¼ teaspoon or its equivalent piece
Turmeric – a pinch
Gingelly oil --- 1 table spoon
( a piece of ginger and a tea spoon of cumin can be added if you desire. This is generally not added in milagu kuzhambu)
Roast toor dal, coriander seeds, dry red chilli, curry leaf and pepper in 2 tea spoons of gingelly oil and grind them. Add the ground paste to the tamarind pulp and mix in a pinch of turmeric and asafoetida. Dilute the mixture with a cup of water.
In a wok( preferably iron wok), splutter mustard seeds in 1 table spoon of gingelly oil. After it splutters, add the above tamarind and ground pepper mixture and bring it to a boil . (milagu kuzhambu in kal chatti)
Has a shelf life of two days outside refridgerator.
Mix it with hot rice and ghee/gingelly oil.