Vatha Kuzhambu

Soak the Tamarind in 250g warm water for 15 minutes. Mash well and extract the thick Tamarind pulp, discarding any solids.

Heat the Gingelly oil in a heavy-bottomed pan or kadai over medium heat. Perform a tadka by adding the Mustard seeds. Once they splutter, add the Fenugreek seeds, Dry red chilies, Asafoetida, and Curry leaves. Sauté for a few seconds until fragrant.

Add the Manathakkali Vathal and Sundakkai Vathal to the pan. Sauté for 2-3 minutes until they are slightly crisp and aromatic.