Heat sesame oil in a pan.
Add vengaya kari vadagam
and let it crackle.
Add coarsely pound sambar onions (shallots) and garlic.
Saute over low flame till the onions turn pink. Keep mixing often to prevent them from sticking to the pan.
Add the ground karuveppilai spice paste and mix well.
Cook over medium flame till the raw smell goes off and the oil separates from the sides.
Add tamarind extract, salt, turmeric powder, water (1/4 cup approx.,) and mix well.
Close the pan with a lid and let it cook over low flame for 5-7 mins till it becomes frothy on top and the oil separates.
Karuveppilai poondu kulambu is ready.
Serve hot with rice to which a dollop of ghee.