Vathal Kulambu method 2

Soak a lemon sized tamarind for half an hour and extract thick juice (approximately 2 and a half cups of water). Pour 2 tsps of gingelly oil and heat it. Add 1 tsp of mustard seeds. When it splutters add 2 tbsp of bengal gram dal, few sprig of curry leaves, a small pinch of asafoetida and 5 red chillies. Fry them on slow fire for a few minutes. Pour the tamarind extract with enough salt, 1 tsp of turmeric powder and 2 tsps of sambar powder. Mix well and the let the kuzhambu simmer for few minutes until the desired consistency.