Heat a pan with 3 tbsp gingelly oil.
Add remaining manathakkali vathal and over low flame roast till they swell up and pop.
Drain on to a plate and keep aside.
Add mustard seeds and let it splutter.
Add curry leaves, whole dry red chilies and roast for few seconds.
Add sambar onions, garlic and saute till they become translucent.
Add red chili powder, turmeric powder, sambar powder, salt.
Mix well so that the powder gets well roasted and the contents of the pan become dry.
Add tamarind extract and let it come to a boil.
Add roasted manathakkali vathal and mix well. Initially they will float on top.
Add the ground powder, mix well and cook for 5 to 7 mins over low flame.
Finally add jaggery, switch off stove and keep the pan closed for another 5 mins.
Manathakkali vathal kulambu is ready.
Serve with hot rice along with sutta appalam (toasted pappads) or any kootu.