Soak a small lemon sized tamarind in hot water for 10 minutes
Extract tamarind juice using 3 cups of water.
Dry roast the dhaniya, chana dal, red chili, and venthayam till golden brown.
Grind this along with 1 tbsp coconut
In a pan add 1 tbsp sesame oil.
Add ½ tsp mustard seeds and asafoetida.
Once it crackles add the Dry Manathakkali vathal.
Roast for a minute and keep the flame low.
Add the sambar powder and saute for few seconds.
Immediately add the tamarind extract.
Add the turmeric powder and salt.
Mix well and allow this to boil for 7 mins in medium flame.
Now add the ground paste.
Add a tiny piece of jaggery
Mix well and boil till this comes to the right consistency.
Switch off the flame and add 1 tbsp sesame oil.
Garnish with few curry leaves.
Serve with hot rice and any curry or kootu of your choice.