Vettha Kozhambu (VK)

ingredients

tamarind(a little more than wot u use for sambar,say 4-5 pieces)
onions(cut of kutty kutty ones)
sambar podi
mustard,turmeric powder
red chillies(3-4)
curry leaves(optional)

nalla soak the tamarind in warm water for a while
in the mean time, add oil in the pan,a little more than usual....
put mustard n red chillies n curry leaves n turmeric powder
then put the onions n add the sambar podi (3 spoons) n keep fryin it nalla til d onions seem to hav soaked the powder
n then add the tamarind juice n add some water(small quantity)
add salt to taste
now keep it in low n place a lid n let it nalla cook,the raw smell has to go n it shud become slighta thick
appo appo keep mixin it .....ll prolly take like 15-20 mins or even more.......
wen the oil comes out frm the sides, it means it done......but still do chek the taste n accordingly continue or hav it ready to serve :)

thr is another method which my periamma does.........
aft puttin onions na, she fries jus the onions(no sambar podi) n then once its light brown she keeps tht onions asde separately
n then in the pan put tamarind n sambar podi n water n nalla boil tht(like u do for sambar)
n then once its kinda cooked u can add the fried onions
in this case the VK ll b liquidy, so u can use it more.......
in the first case, it mite becme thick

so see whichever way is comfi for u, u can try tht