Tamarind – 1 small  size

Black whole pepper corns –1 1/2 tsp

Whole dry red chilies – 3

Urad dal – 1 1/2 tsp

Coriander seeds – 2 tsp

Cumin seeds – 1 tsp

Channa dal – 1 tsp

Asafetida (hing) – 2 pinch

Mustard seeds – 1 tsp

Turmeric powder – 1/2 tsp

Jaggery, powdered – 1/2 tsp

Curry leaves – 1 sprig

Salt – to taste

Sesame oil – 4 tbsp

Heat 1/2 cup water and soak tamarind in it.

Heat a pan with 1 tsp oil. Add black pepper corn, dry red chilies, urad dal, chana dal, coriander seeds, cumin seeds and sauté over low flame to a golden brown 

Turn off the stove and add curry leaves and mix well. The leaves will get cooked in the heat of the pan itself. Let it cool completely.

Transfer the contents to a mixie jar. Add the soaked tamarind along with the water and grind to a smooth paste.

Heat the same pan with the remaining oil. Add mustard seeds and when they splutter add asafetida.

Transfer the ground paste, turmeric powder, salt, add more water if needed to the consistency you would prefer. Mix well and simmer the flame completely.

Let it come to a boil. When you see bubbles all over, switch off the stove. This should take anywhere between 7-10 mins. By this time the oil will start to float on top.

Add the jaggery and mix well. Close the pan tightly with a lid and let the kulambu rest for 10 mins for all the flavors to merge together.

Serve with hot steaming rice or as an accompaniment with either idli or dosa.