In a pan, fry the Bengal gram, black gram and fenugreek seeds until slightly brown.
Grind these to a coarse powder and keep it aside.
Heat oil in a pan.
Add mustard seeds, black gram and cumin seeds.
Add a little bit of asafotetida powder and curry leaves.
Add sliced onion and garlic and saute for 2 mins.
Add drumstick and fry for 5 mins.
Add tomato, turmeric powder, chilli powder and sambar powder.
:- Make sure tomato is well cooked.
Add tamarind extract, salt and some water.
Let it boil for 6 mins.
Finally add powdered dals and coconut milk to thicken the spicy kuzhambu.
Simmer it for few mins on a low heat.
:- Make sure you mix powdered dals with some water and make it a paste before you add it to kuzhambu. This is to avoid any lumps floating in kuzhambu.
:- If you`re using (Okra/Vendakka), make sure you fry these in a frying pan and add it at the end.
:- Serve with steamed rice and pappad.