Heat 1/4 cup water in a bowl and soak the tamarind in it.
Heat a pan with 1 tsp oil. Add coriander seed, pepper corn, cumin seeds, whole dry red chilies and roast till they change color and the aroma arises. Take the pan off fire and let it cool down completely.
Transfer to a mixie jar and powder it to a coarse consistency.
Drain the tamarind and add it to the mixie jar, add garlic pods and using the water used for soaking the tamarind, grind the contents to a fine paste.
Heat 1/4 cup oil in the same pan. Add vengaya vadagam and let it crackle. Add the ground paste to the pan and mix well.
Add 3/4 cup water to the mixie jar and rinse it well and add it to the pan.
Add turmeric powder, sambar powder, salt and mix well. Close the pan with a lid and simmer the flame completely.
Let the kulambu cook for 5-7 minutes. Now add the jaggery, mix well and cook for 2 more mins over medium flame. By now the oil will be floating on top.
Take the pan off fire. Drizzle 2 tsp oil on top of the kulambu, stir well and close with a lid. Let it rest for 7-10 mins for the flavors to mix well and settle.
Serve this malli kuzhambu with hot rice and papads or vadams.