Add ¼ cup sundakkai vathal in hot water and soak for 10 to 15 minutes.

Heat 50ml sesame oil in a pan and add ¼ tsp fenugreek seeds, ½  tsp cumin seeds, and ½  tsp mustard seeds.

Once the mustard seeds and cumin seeds and splattered add curry leaves.

Add 50g of garlic pods and cook on a medium flame.

 After the garlic is slightly browned, add 100g of shallots and cook gently.

When the onion is sauteed, grind 2 tomatoes finely and add them with the mix.

Stir until the raw smell leaves and then add the required amount of salt, add 1/4 tsp turmeric powder, 2 tsp coriander powder, 2 tsp chilli powder and ½  tablespoon cumin powder.

 After it is slightly cooked, add the tamarind pulp and mix well.

Add the required amount of water, cover and let it boil for 5 minutes.

 Then add the soaked vathal.

Cover again and bring to a boil until the oil separates, stirring occasionally.

When the vatha kuzhambu boils well and thickens, add a little jaggery and cook for 2 minutes on low heat.

Delicious vatha kuzhambu is ready to serve.