Prep all the ingredients and keep ready.

Extract the tamarind water, until you get 2 cups of tamarind water from the soaked tamarind. Keep this aside.

Heat oil in a pan over medium heat.

Add the sundakkai and roast until it is dark brown in colour and crisp. Keep the sundakkai to the side.

Preheat oil in a pan over medium heat, add the mustard seeds and fenugreek seeds.

Allow it to crackle.

Add the curry leaves, asafoetida, onion and brinjal (drain the water it was soaked in).

Saute the onion and brinjal until the onion is roasted and brinjal is cooked and roasted. Cover the pan so the brinjal cooks faster.

Add the roasted sundakkai, tamarind water, water, homemade sambar powder, jaggery and salt.

Simmer for 15 to 20 minutes until the raw taste from the tamarind goes away and the kuzhambu has thickened. Give it a stir occasionally.

Check the taste and adjust the salt and spices accordingly.

Turn off the heat and transfer to a serving bowl and serve hot.

Serve along with Hot Steamed Rice and side dishes.