1. Heat oil in a kadai, splutter mustard, jeera, fenugreek seeds and curry leaves. Once the fenugreek seeds changes its colour, add finely chopped onion and garlic pods.
2. Add the sambar powder, salt and the ground mixture , stir well.
3. Add tamarind water and allow to boil.
4. Meanwhile fry the sundakai vatral, papad and set aside.
5. When the kulambu turns thick, add the roasted sundaikai vatral and fried and crushed papad. Mix well, lower the flame.
6. Switchoff the flame, when oil separate. Serve with hot rice .
Note:
1. Sundakai vatral should be added in the last step, because if it boil for longer time, it gives bitterness to the kulambu.