Chettinad Milagu Kuzhambu...

	Ingredients-1 1 tbsp Black peppercorn 1 tsp Toor dal 1 tsp Split black gram (ullundu) 1 tsp Cumin seeds ½ tsp Fennel seeds 1 no Dry red chili (long) 3 tbsp Coriander seeds 2 clove Garlic 3 nos Shallots (sambar onions ) 1 tsp Dry coconut flakes/ desicated / coparai thengai (optional) 3 drop Sesame oil Ingredients-2 10 nos Shallots (sambar onions )(use1 big instead) 3 clove Garlic (crushed) 10 nos Curry leaves 2 tbsp Tamarind juice (or thick store bought pulp 1/2 tsp) ¼ tsp Turmeric powder ¼ tsp Asafoetida ¼ tsp Mustard seeds ¼ tsp Cumin seeds 1½ tsp Salt (or to taste) ½ cup Water 3 tsp Sesame oil (for sauteing)
	Instructions
	For the masala: Heat few drops of oil in a pan, toast red chillies, split black gram, toor dal, black peppercorn, cumin seeds, fennel seeds and coriander seeds until slightly golden. Remove the contents and add few drops of oil and toast the garlic for few minutes and remove. Now switch off the flame and toast the dry coconut for few seconds and remove. Let cool them and grind all the spices first to a fine powder, now add roasted garlic and shallots and grind again to make a paste. Add water if necessary to run the mixie. For the gravy : If using tamarind soak some in water and squeeze out the juice and keep aside. Quarter the shallots and crush the garlic and keep aside. Now heat oil (table-2), splutter mustard, cumin seeds and curry leaves. Add the quartered onions and garlic, fry them till translucent. Add the ground masala paste and tamarind along with turmeric, salt and asafoetida. Pour 1/2 cup water and bring it to one boil and simmer till the oil separates from the gravy. Garnish with finely chopped curry leaves. Serve with plain rice and papadams.