In a pan, heat one tsp of oil. When the oil is hot, add the chopped onion.

Saute until it is soft. Transfer it to a plate.

In the same pan, add the dried red chilies, coriander seeds, and poppy seeds. Roast it over medium-low heat for about a minute. Do not let the poppy seeds brown up.

Now add the coconut and mix it well and turn off the heat.

Allow it to cool and grind into a paste by adding ¼ cup of water.

In a wide pan or kadai, heat the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, urad dal, chana dal, curry leaves, and asafoetida. Add the dried black nightshade berries and fry them until it turns brown. By the time the mustard seeds will start to sputter as well.

Now add the remaining half of the chopped onion and veggies if using. Saute until the onion turns translucent.

Next, add the tomatoes, salt, ground turmeric, and red chili powder if using.

Mix well and cover and cook and until the tomatoes turn soft and mushy.

Add the tamarind paste and one cup of water. Mix well and simmer until the raw smell of the tamarind goes off. If you are using veggies, cook until the vegetables are soft and tender.

At this stage, add the ground paste and rinse the mixer-jar with half a cup of water and add it to the kuzhambu.

Let it simmer for 5 to 7 minutes. By this time, the kuzhambu will come to a boil. Once the kuzhambu starts boiling, turn off the heat.

That's it. Yummy kuzhambu is ready. Serve it hot with rice and dry curries or kootu.