Fry the above ingredients mentioned under 'for grinding' in a tsp of sesame seed oil and grind it to a smooth paste along with a handful of curry leaves. Keep it aside.

Peel garlic and keep it aside.

Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.

Heat 3 tbsp of sesame oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.

When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil. Serve with hot steamed rice and a vegetable curry.