Dice the tomatos, onions and other vegetables.

Pour oil into your cooking vessel, and heat it. Meanwhile mix tamarind in water. If you dont have tamarind you can use tamarind paste. Mix it till the concentration is not too watery.

Once the oil is ready, add the vegetables into it. Add turmeric powder, sambar powder, chilli powder, and salt and mix it well in low heat for sometime and then increase the heat. You should get vegetables and a semi gravy now. Taste at each step.

Now add the tamarind liquid you prepared earlier into this. Add salt if necessary. Add jagary syrup or sugar now. This is to reduce the pungent tamarind taste. jaggery adds a flavour too.

Tasting is important as the tamarind's pungent taste will take time to cook. The taste should be there but it should not overpower the dish. So taste the dish frequently. Also take care that the dish doesn't become very syruppy or watery. The balance is important.

Serve with Pongal. Sweet and salt can be adjusted at a later stage also. Garnish with 'kothamalli'.