Make a Dry roast all the whole ingredients on slow flame till getting crisp, let it cool and make powder then set it aside.
Make tamarind water using with 600 Gms for 75 Gms of tamarind, then strain keep it aside.
Heat oil in a pan add Mustard seeds, Urad dhal once its splutter add garlic and curry leaves sauté for a minute then add onion sauté till golden brown.
Add grounded spice mixer sauté on slow flame then add tamarind pulp, required water &salt mix well until its stick on the bottom leave to boil. Once oil will occur add Jaggery and Ajinomoto mix well then switch off the flame.
Heat gingely oil in a pan add Vathal (turkey berry) allow to deep fry then switch off flame, know add pinch of chili powder for garnish and pour into the Kozhambu and cover for few seconds.
Serve hot with rice and sutta appalam.
Dry roast
Fenugreek 2tsp
Urad dhal 2 tbsp
Toor dhal 2 tbsp
Coriander seeds 2 tbsp
Pepper corn 1tbsp
Mustard seeds ¼ tsp
Red chilly 6 no
Raw rice 1 tbsp
Asafetida 1 tsp
Turmeric powder 1tsp
Oil 2tbsp
Mustard seeds 1 tsp
Urad dhal 1tsp
Garlic 4 clove
Sambar Onion 12nos
Curry leave 2sprig
Tamarind 75 gms
Salt To taste
Ajinomoto 1tsp
Jaggery 10gms