Molagu kuzhambu masala, and molagu kuzhambu

Molagu Kuzhambu == MK == Pepper Sambhar

4 TBS MK masala:

1 tsp each of
Channa Dal
Toor Dal
Udad Dal
Dhania seeds
Black peppecorns
and
1/2 tsp fenugreek (methi) seeds
1 dried Red chili (dried)

Fry all of these in a little oil, grind in dry grinder.

MK (4 cups):

Ingredients:
4 packets curry leaves
4 TBS (or, to taste) MP masala
2 tsp salt
1/2 tsp heeng (asafoetida)
4 TBS tamarind paste
2 TBS sesame oil
1 tsp black mustard seeds

Method:
1. Grind to paste, all ingredients except tamarind, together, with 1 cup water.
2. Mix 3 cups of water to the paste.
3. Heat 2 TBS sesame oil, tarka with black mustard seeds
4. When it splutters, add 4 cups of MP liquid to this, on low flame and bring to a boil.

p.s: Use the same masala to make Vatra kuzhambu, only decreasing amount of curry leaves.

Idli dosai molagai podi

Make a small amount, so it doesn't go insipid/stale just lying around.

Ingredients

8 oz Udad dal
8 oz Channa dal
8 oz White til/Black til i.e. sesame seeds
2 tsp Heeng
2 tspt/to taste salt
Dry tamarind 1/2 Indian lime size or 5 tsp aamchur (dry mango powder).
1 cup dried red chillies (add more for increased pungentness)

Roast in 1/2 tsp sesame oil, each ingredient separately to a dark golden brown (honey oak color!). Everything has to be fried in very low flame. Til will splutter!!

Fry tamarind with oany one of the above (not til). Use aamchur if this's difficult.

Keep til aside after frying (without oil is fine).

Fry 1 cup of dried red chillies in 1/2 tsp oil.

Dry grind all ingredients except til. Adding til will make it all lumpy.

Dry grind til alone, separately.

Mix everything together.