Soak a lemon sized tamarind in ½ cup hot water for 10 minutes.

Take tamarind extract by adding 1 cup of water.

Keep it aside.

In a pan add 1 tsp oil and add the urad dal, chana dal, vendhayam (methi seeds), and red chili.

Roast till golden brown.

At this stage add the grated fresh coconut.

Roast till the coconut becomes golden brown.

Allow this to cool completely and grind this into a fine paste.

You can add little water while grinding this paste.

Keep this aside.

In a pan add the cut drumstick and the tamarind extract.

You can use brinjal or ladies finger instead of drumstick.

In that case saute them in 2 tsp of oil and then add the tamarind water.

Add turmeric powder and salt.

Let this boil for 7-10 minutes, till the drumstick becomes soft.

If using ladies finger or brinjal it will get cooked fast, so boil till the raw smell of the tamarind goes off.

Add the ground paste to this now.

Mix well and allow this to boil nicely.

If it is too thick you can add little water to adjust the consistency.

If it is slightly watery, do not add any rice flour, as this will get thickened after it is boiled.

Boil for 3 minutes.

Switch off the flame.

In a pan add 2 tsp sesame oil and add mustard seeds.

Once it splutters switch off the flame and add the curry leaves.

Add this to the thengai aracha kuzhambu.

Serve this with plain rice or with Ven Pongal too.