Soak a small lemon size tamarind and extract using about one and a half cup water. Place 2 table spoons grated coconut ,1/2 tea spoon sombu/fennel seeds, 1tea spoon Kashmiri chilly powder, 3 sambar onions and 4 garlic pads in a mixie jar and grind it to a fine paste with enough water. Heat 3 table spoons sesame oil/ nallennai in a thick bottom vessel or mann chatty. Add mustard seeds and let it splutter. Add 1 level tea spoon of venthayam/methi seeds 2 red chilies, 1/2 tea spoon cumin , 1/2 tea spoon fennel seeds and a few curry leaves. Fry for a minute and add a few pinches of asafoetida powder. And immediately add some sundaikkai / turkey berry and manathakkali vathal. ( murungaikai and kathirikkai can be used instead of vathal) Fry for a minute and add 10-12 peeled sambar onions and 8-10 garlic pods. Fry until onions turn translucent and add 1 table spoon of sambar powder. Give a quick stir and add 2 medium size ,chopped tomatoes. Sauté until mushy. Add the tamarind water and bring it to boil. Allow it to boil for about 7 minutes and add required amount of salt and 1/4 tea spoon of powdered jaggery. Add the coconut paste now and stir well. Bring it to boil again and add a tea spoon of raw sesame oil /nallennai. If the kuzhambu is too thick add 1/4 cup water. Boil for about 5 more minutes or until you see little oil floating on top. That's all. Serve with rice or dosai