Heat a pan with 1 tsp oil. Add dry red chilies till they slightly turn to a dark color. Drain and keep aside.
Add 1 more tsp oil to the same pan. Add manathakkali keerai and saute well till they shrink in size, change color completely. Take the pan off fire. Keep aside to cool.
Transfer sauteed keerai, roasted red chilies, drained tamarind and salt to a mixer jar.
Grind to a smooth paste using little water that is used to soak the tamarind. Keep aside.
Heat the same pan with 1 tsp oil. Season with vengaya thalippu vadagam and chana dal.
Add crushed garlic pods and cook over low flame till the chana dal turn golden in color and the garlic turns to brown color.
Add the ground keerai paste to the pan and mix well.
Cook over low flame for 1 minute mixing well. Switch off the stove.
Manathakkali keerai thogayal is ready.