Kara Kuzhambu

Extract pulp from the soaked Tamarind by mashing it thoroughly in the warm water. Strain the pulp through a fine-mesh sieve, pressing to extract all liquid, then discard the fibrous residue. Set aside the Tamarind extract.

Heat Gingelly Oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add Mustard Seeds and allow them to splutter.

Add Fenugreek Seeds, Urad Dal, and Chana Dal. Fry until the dals turn golden brown.