Heat gingelly oil (sesame oil) in a heavy bottom pan, i like to use my earthern ware pot. You can use any pot as you like.
Add in all seasoning ingredients and let it fry for a min. Then add in sundakkai and fry till golden.
Add in puli kuzhambu podi and mix well. You can use store bought or homemade as you like. Pour in thick tamarind pulp and mix well. Add in water, salt and jaggery.
Bring this whole thing to a boil and simmer the pot for a good 20 to 25 mins.
Now oil will separate and the curry will get thick. Serve this with rice.
Version 2: Vatha Kuzhambu Recipe
Soak tamarind in water for 5 mins, squeeze and drain the pulp.
Heat oil in a earthernware pot, add in turkey berry and fry till golden. Drain and set aside.
Now add in mustard, urad dal, cumin, curry leaves and asafoetida in it.
Add in onions, garlic and saute for a min.
Add in tamarind water, spice powders, salt and jaggery. Mix well.
Now bring this to a boil and simmer for 15 mins or so.
Now serve with papad. For toasting papad, show the papad over open flame using a tongs and keep flipping so it gets evenly toasted on all sides.