VATHAL KUZHAMBU:

In the same poondu [garlic] kuzhambu, you can add dry vegetable
vathals like katharikkai vathal, avaraikkai vathal, vendaikkai
vathal etc.
VATHAL KUZHAMBU[TYPICAL BRAHMIN STYLE]
Soak a lemon-sized tamarind in water and extract the thick juice
out of it after half an hour.
Pour 2tbsp gingelly oil in a kadai and heat it.
Add 1sp mustard seeds and when they splutter, add 1sp fenugreek
seeds, 2tbsp Bengal gram, 2 spring curry leaves, a small piece of
asafetida and 5 red chillies. Fry them on slow fire for a few
minutes.
Pour the tamarind extract, with enough salt, 1sp turmeric powder
and 2 sp sambar powder.
Mix well and let the kuzhambu simmer for some minutes until the
desired consistency.