For frying manathakkali vathal

• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ cup dried manathakkali vathal

For the masala paste for manathakkali vatha kuzhambu

• 1 teaspoon peanut oil or gingely oil (sesame oil)
• 4 dried red chillies
• 5-6 fenugreek seeds
• 6-7 cloves garlic (optional)
• 2 teaspoon chana dal
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper corn
• 2 teaspoon coriander seeds
• 2 sprigs curry leaves

Other ingredients – manathakkali vatha kuzhambu

• Gooseberry size tamarind
• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• ½ teaspoon fennel seeds
• 2 sprigs curry leaves
• 10 cloves garlic, roughly chopped
• 2 tomatoes, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder (use less if you want a less spicy curry)
• 2 teaspoon coriander powder
• 1 teaspoon jaggery
• 2 teaspoon kuzhambu milagai thool
• 1/4 teaspoon asafoetida
• ½ teaspoon salt (see notes)