Idiyappam with Milagu Kuzhambu

Ingredients

• 2 tbsp Tamarind Paste (Alternatively, use a lemon-sized ball of whole tamarind soaked in 2 cups of warm water.)
• 1.5 tbsp Black Peppercorns (Use whole peppercorns for the best flavor.)
• 1.5 tbsp Toor Dal
• 1 tbsp Coriander Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 3 pcs Dried Red Chillies (Adjust according to your spice preference.)
• 3 tbsp Sesame Oil (Also known as gingelly oil; highly recommended for authentic flavor.)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 0.5 tsp Asafoetida (Also known as Hing. Use a gluten-free variety if needed.)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Powdered or grated. Adjust to taste.)
• 1 tsp Salt (Adjust to taste.)
• 2 cup Water (For the gravy.)

Instructions

1. 1

   Prepare the Spice Powder

   • In a small, heavy-bottomed pan, dry roast the black peppercorns, toor dal, coriander seeds, urad dal, chana dal, and dried red chillies on a low flame.
   • Stir continuously for 4-5 minutes until the dals turn light golden brown and a fragrant aroma is released. Be careful not to burn the spices.
   • Remove the roasted spices from the pan and let them cool completely.
   • Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
2. 2

   Prepare the Tamarind Base

   • In a bowl, mix the 2 tablespoons of tamarind paste with 2 cups of water until it is fully dissolved.
   • If using whole tamarind, soak it in 2 cups of warm water for 15-20 minutes, squeeze the pulp thoroughly, and strain the liquid. Discard the pulp and seeds.
3. 3

   Temper the Spices

   • Heat the sesame oil in a kadai or medium-sized pot over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.