Heat ½ tsp oil in a heavy bottom kadai. Add in all the ingredients except dry red chilli and saute for a good 10 mins on medium heat till everything is nicely toasted. Remove it on a plate and let it cool down completely.

Now in the same kadai. Add the remaining ½ tsp oil and fry the chillies for 5 mins till it is golden. Remove it to the same plate and let it cool completely.

Now first take chillies in a blender and powder them coarsely. Then add the roasted spices and grind them to a fine powder. Remove that to a plate and let the powder cool. Store in an air tight container.

Heat gingelly oil (sesame oil) in a heavy bottom pan, i like to use my earthern ware pot. You can use any pot as you like. Add in all tempering ingredients and let it fry for a minute.

Add in sundakkai and fry till golden. Add in puli kuzhambu podi and mix well. You can use store bought or homemade as you like. Pour in thick tamarind pulp and mix well. Add in water, salt and jaggery. Bring this whole thing to a boil and simmer the pot for a good 20 to 25 mins. Now oil will separate and the curry will get thick. Sprinkle with asafoetida and mix well. Serve this with rice.

Soak tamarind in water for 5 mins, squeeze and strain the tamarind juice and set aside. Heat oil in a earthernware pot, add in turkey berry and fry till golden. Strain and set aside.

Now add in mustard, urad dal, cumin, curry leaves and asafoetida in it. Add in onions, garlic and saute for a min. Pour in tamarind water, spice powders, salt and jaggery. Mix well. Now bring this to a boil and simmer for 10 minutes. Add in the fried sundakkai and mix well, simmer for 5 more minutes till oil floats on top. Turn off the heat and serve with rice.

For toasting papad, show the papad over open flame using a tongs and keep flipping so it gets evenly toasted on all sides. Remove and serve.