MILAGU KUZHAMBU:

Soak a lemon-sized tamarind in water for ½ hour and then extract

its juice.
In a little gingelly oil, fry 1tbsp cumin seeds, 2tbsp pepper corns
and ¼ cup of garlic flakes on a slow fire to a light brown colour and
then grind them to a paste.
In a kadai pour enough gingelly oil.
Add ½ sp mustard seeds and when they splutter add ½ sp black
gram and ½ sp fenugreek seeds.
Then add 1 cup of chopped sambar onions, ½ cup of garlic flakes,
1cup of crushed tomatoes and curry leaves.
When the tomatoes are well mashed, add the tamarind extract, 1sp
turmeric powder and the ground paste.
Mix well, add enough salt and let the kuzhambu simmer for some
minutes.