Manathakkali Vatral – 3 tbsp
Tamarind – 1 lemon size
Sambar powder – 3 tsp
Turmeric powder – ½ tsp
Asafetida – 1 pinch
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Channa dal – 1 tsp
Whole red chillies – 4
Jaggery / vellam – ½ tsp (optional)
Curry leaves – 1 sprig
Salt – to taste
Oil – 2 tbsp
Soak the tamarind in some hot water and extract its pulp.
Heat oil in a pan and add asafetida and mustard seeds, once the seeds pop add fenugreek seeds, channa dal, whole red chillies and curry leaves and roast for a few minutes.
Now add manathakkali vatral and mix well. Add the turmeric powder and sambar powder and mix well in the oil. Now add tamarind pulp and salt.
Let it come to a boil. Coo till the raw smell of the powders and tamarind disappears and the kulambu thickens. Add jaggery now and take off the stove. Serve hot with rice with liberal amount of ghee and appalam.
Note: Traditionally gingelly oil is used for making this kulambu. I used the same too. If you do not prefer the flavor any cooking oil can be used.