Dry roast all the items given in ‘Roast and powder’ until the contents turn golden brown. Once the content is cooled, grind it into fine powder in a mixie.
Heat one tablespoon of oil in a kadai and fry the chillies until they change colour. Transfer them to a plate and keep them aside.
Now, heat the tamarind juice in a thick bottom vessel. Add salt and turmeric powder to it and boil on a medium flame for 5 minutes.
Once the raw smell of tamarind goes away add 2 teaspoons of the ground powder and cook it for 5 minutes.
Finally, add the fried green chillies to this and boil it, keeping the flame medium for 3 to 5 minutes.
Heat the remaining oil in a kadai and add mustard, fenugreek, and curry leaves. Add this content to the milagai kuzhambu and put off the fire.
