Tamarind paste - 1 - 2 spoons
Appalam - Fried and broken to small pieces (optional)
Sambar powder - 2 spoons
red chillies - 3 to 4
mustard, urad dal and chana dal - as required for thalippu
salt to taste
vendiyam - 1/2 spoon
perungayam - a pinch or two
Fry the thalippu items with curry leaves,red chillies, vendiyam and perungayam. Appalam can be fried with this. Add tamarind water to this, sambar powder and salt. Boil till the smell of tamarind has gone and you can smell the kuzhambu.
To thicken the kuzhambu, add 2 spoons of cream of rice mixed with water and boil for some more time.
Fried onions can also be added before the tamarind water.