Step 1

Soak tamarind in hot water. I use a combination of new and old dark tamarind for good taste. Extract pulp and keep aside.

Step 2

Heat a pan with oil. Add coriander seeds and dry red chilies. Roast over low flame till they turn color and the aroma arises. Drain and transfer to a plate.

Step 3

Add urad dal to the same pan and roast till it becomes golden in color. Transfer to the same plate.

Step 4

Add sliced onion and sauté it turns translucent. Transfer to the plate.

Step 5

Add grated coconut to the same pan and roast over low flame for few seconds.

Step 6

Add poppy seeds and roast together till the coconut color changes and the aroma arises. Transfer to the plate.

Step 7

Once cool, transfer the roasted ingredients to a mixie jar and grind to a smooth paste using 2-3 tbsp water. Set aside.

Step 8

Heat a pan. Add 1/4 cup gingelly oil.

Step 9

Add asafetida, mustard seeds, once it splutters add fenugreek seeds, whole red chillies and channa dal.

Step 10

After it gets roasted add the sambar onions, curry leaves, manathakkali vathal and chopped tomatoes. Sauté for 2 to 3 minutes.

Step 11

Add the ground paste and sauté over a low flame till the tomatoes become mushy and oil starts to ooze out. This may take 10 to 15 minutes.

Step 12

Add red chilli powder, turmeric powder, salt and tamarind pulp.

Step 13

If it is too thick, add 1/4 cup water approx., Mix well and let it come to a boil.

Step 14

Close the pan with a lid and cook for 3 to 4 mins over low flame and take off stove.

Step 15

Chettinad kalyana vathal kulambu is ready.

Step 16

Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam for side dish.