KARUVEPPILAI MIlAGU KUZAMPU -RECIPE:
Tamarind paste-1 tbsp; turmeric powder-1/2 tsp; water-5 cups; salt to taste.
Gingely oil-6 tbsp; mustard seeds-1 tsp; solid hing-2 pieces.
To roast and powder:
Gingely oil-2tsp; tur dal-15 tsps; urad dal-15 tsp; channa dal-1tsp; pepper-1 tsp; jeera-1 tsp; coriander seeds-3 tsps; red chillies-6; curry leaves washed-1/2 cup.
In a cooking pan, add water with tamarind paste, turmeric powder and salt. Roast and powder the ingredients mentioned above and add to this mixture. Let the mustard seeds splutter in heated oil and then add hing . Use this to season. Now allow the kuzambu to boil on a low flame, till it reduces in half. Serve with hot rice and ghee.
Note: ths can be refrigerated for a month.