Vatha Kozhambu

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To Saute:
Take 1tbsp of mustard, 1/2 tbsp of fenugreek, 1 tbsp of channa dhal, few curry leaves and asafoetida to saute.
Soak a small lemon size tamarind in water. (You can use any vegetable like ladies finger or brinjal or use any vadam for vatha kuzhambu.)
In a dry pan, add oil, and add all the ingredients mentioned above for sauting.
When the mustard starts splattering, add the vegetables/vadam and fry for 1/2 a min and add 1-2 tbsp of sambar powder and mix with a spoon.
When the sambar powder is roasted well in oil, add tamarind juice.
Add salt and let this cook simmer for about 10-15 mins. (Adding lil jaggery will improve the taste: Optional). As it starts boiling, I usually add 2 tbsp of gingelly oil. (it smells good)
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