Heat a pan or kadai and add the ghee ( see ingredients list for 'To Temper'
When the ghee has melted, add mustard seeds and let them sputter
Add fenugreek seeds, let them burst. Add the curry leaves. If the curry leaves are fresh, they will sputter.
Add one tablespoon of the ground pepper paste. Stir with a ladle so the paste mixes with the ghee and condiments. Sauté for 10 seconds
Add turmeric powder, sauté for 5 seconds or till the raw smell of the turmeric dissipates.
Add water and mix the paste well so that there are no lumps. Bring the water to a boil. Reduce the stove heat and simmer the kuzhambu for 5 minutes.
Stir the kuzhambu and let it boil till the kuzhambu is thick and reduced to about half its volume -not as thick as a chutney or paste, but a little fluid.
Add salt, stir well. You could add the salt after you add water, but you need to keep in mind that the volume of kuzhambu will be reduced as above.
Take the pan off the stove, and transfer the milagu kuzhambu to a serving bowl.
Serve hot with rice and ghee, along with a combination of items from the menus I have listed in the post 'Cooking for the New Mom'.