Soak tamarind in hot water for 10 minutes and take out the pulp (you should be able to get 2 cups of tamarind water).
Fry fenugreek seeds, toor dal and red chillies with a drop of oil until they become a little crispy.
Grind onions, tomatoes, grated coconut and the fried mix of tuvar dal, fenugreek seeds and red chillies to a paste. Do not add water while grinding.
In a pan, heat sesame oil and add mustard seeds. When they start popping, add the tamarind extract and boil at low heat for 5 minutes. Add the ground paste, salt and a pinch of asafoetida. Boil the mix for 12-15 minutes until the mixture is of thick consistency. You can also add some rice flour mixed with water to thicken the kozambhu.
Serve it with hot rice and fried papadam.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.