First do the tempering in the earthern pot, it gives you a great taste for this curry.

Saute the garlic and sliced small onions with salt till it changes the colour.

Then add the red chilli powder, coriander powder and sambar powder. Give it a good mix and add the tamarind pulp.

Now the tangy tasty Vendhaya Kulambu is ready to eat with steamed rice with a spoon of ghee and Pappad, it can also be delicious eating with the combination of bengal gram coconut chutney.