Meen Kulambu

Soak 30 g tamarind in 100 ml warm water for 10 minutes, then extract pulp.

Grind 20 g chili, 10 g chili powder, 10 g coriander powder, 5 g cumin powder, and 5 g turmeric powder with a little water to a paste.

Heat 25 g sesame oil in a pan, add 5 g mustard seeds, 3 g fenugreek seeds, and 1 g asafoetida. Let them splutter.