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1: Soak the tamarind for an hour in 1 litre of water.

2: Break each appalam into 4 pieces, deep fry in hot oil and set aside.

3: In a kadai, add gingelly oil and once it’s hot, add the tempering ingredients - mustard seeds, fenugreek, chana dal, curry leaves, and whole red chilli.

4: Add turmeric powder and asafoetida once the mustard starts to crackle.

5: Add the sambar powder and mix it with the oil.

6: Filter out the tamarind and add the tamarind water to the kadai.

7: Once the contents come to a rolling boil, add the appalams.

8: Simmer it for 10 more minutes until the kulambu becomes slightly thick and remove from heat.