In a thick bottomed pan, heat ½ teaspoon of sesame oil. Add all ingredients under ‘Vathal Kuzhambu Spice Powder’.
Roast on low flame until they are golden in color. Remove from heat and cool down completely. Grind into a smooth powder, set aside.
In the same pan, heat 3 tablespoon sesame oil/gingelly oil. Add manathakkali vathal and fry them for a minute until they puff up. Remove them from the oil and set aside.
In the remaining oil, add mustard seeds, whole dried red chillies, asafoetida. As they splutter, add curry leaves.
Next add garlic and shallots. Fry until the shallots are translucent.
Now add sambar powder, turmeric powder and cook for a minute.
If using red chilli powder, add it and cook along for a minute.
Add the prepared spice powder and cook it for a minute too.
As the mixture begins to bubble, add 1 cup of water and let it simmer.
Next, add tamarind puree. If you are extracted tamarind puree fresh, then skip the water in above step.
As the gravy begins to bubble, add the fried manathakkali vathal.
Cook this covered for 7-10 mins on low flame. The oil separates from the gravy and the manathakkali vathal floats on top. Add jaggery now and mix it well.
After boiling for a couple of more minutes, remove from heat.
Serve hot with rice, ghee and a side of potato fry!