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.
For an authentic taste use sesame oil but if you are not comfortable with the flavor use any vegetable oil.After switching off add 1 or 2 tsp of grated jaggery to help balance the taste. This step is optional.