Soak the tamarind in hot water for 15 to 20 mins, extract the pulp and keep aside.
Chop the shallots into half and chop the tomatoes finely and keep aside.
Cut the drumstick into finger length pieces and keep it ready.
Heat a pan with oil, add mustard seeds and kari vadagam and let it splutter.
Add asafetida, fenugreek seeds, curry leaves, chopped sambar vengayam and sauté over medium flame till the onions become pink.
Add the tomatoes, drumsticks, mix well and close with a lid.
Reduce the flame to low and let it cook for 4 to 5 mins.
The tomatoes will become mushy and the drumstick would have softened.
Add sambar powder, coriander powder and mix well.
Sauté well and you can see the mixture becoming dry and thick.
Add the tamarind extract, salt and add 1/4 cup water approx., if you find the mixture to be too thick and mix well.
Let the kulmabu cook over medium flame for 8 to 10 mins.
Switch off stove and take off fire.
Murungakkai Puli Kuzhambu is ready.
Transfer to a serving bowl.
Serve hot with rice and accompaniments.