In a small kadai, add 1 tsp oil and roast the red chillies, pepper and urad dal such that urad dal turns a light golden brown colour.
Allow this roasted mix to cool for a few minutes and grind them well in a mixer by adding little water in the form of a paste along with Tamarind.
In a kadai, add 3 tbsp oil, season mustard and asafoetida.
Put the paste in Kadai stir well occasionally since it may boil up and rise in the kadai.
Allow it to boil for some more time till you think the Kuzhambu has become semi-solid (i.e., neither too watery nor too very thick but thick to an extent).
Add some curry leaves and ready to Serve Milagu Kuzhambu with rice.