Karuveppilai Kuzhambu

1. Soak 30 grams of tamarind in 200 grams of hot water for 15 minutes. Set aside.

2. In a dry pan, lightly roast 20 grams of curry leaves, 20 grams of toor dal, 5 grams of urad dal, 5 grams of chana dal, 10 grams of dried red chilies, 5 grams of fenugreek seeds, 15 grams of coriander seeds, 5 grams of cumin seeds, and 3 grams of black peppercorns until aromatic. Allow the roasted ingredients to cool completely.

3. Grind the cooled roasted ingredients into a fine powder using a spice grinder or mixer.