Soak horse gram dal in water for 2 hours.

Pressure cook horse gram with tomato, salt, and water for 4 whistles, then simmer for 20 minutes.

Drain the horse gram and reserve the water.

Heat oil in a pan and roast peppercorns, cumin seeds, coriander seeds, and 5 dry red chillies.

Add curry leaves, shallots, coconut, and garlic; saute until onions soften.

Add cooked horse gram with tomato and stir.

Cool and grind to chutney consistency with salt.

In a bowl, mix tamarind water, horse gram chutney, and cooking water.

Slice remaining shallots and break remaining chillies into pieces.

In a pot, heat oil and add shallots, chillies, turmeric, and asafoetida.

Once onions turn pink, add tamarind mixture and simmer for 15 minutes until gravy thickens.

Heat oil in a tempering pan and add mustard seeds.

Add chopped shallots and fry until golden brown.

Add curry leaves and pour the tempering over the kuzhambu.

Serve hot with rice and side dishes.