Kara Kuzhambu

Soak 30 g tamarind in 100 g water for 15 minutes, then extract pulp.

Grind 200 g small onion, 50 g garlic, 10 g chana dal, 10 g urad dal, 3 g fenugreek seeds, and 10 g chili into a paste.

Heat 30 g sesame oil in a pot, add 5 g mustard seeds, 1 g Asafoetida, and 5 g curry leaves; let them splutter.