Grind a handful of washed curry leaves (kariveppilai) into a paste. Soak a lemon size ball of tamarind and squeeze out the juice. Mix the curry leaves paste in this. Add a tsp of turemric powder and salt to taste (2-3 tsp).
Heat 1 tbsp of til oil (or any vegetable oil) in a thick pan. Put in a tsp of mustard seeds and 1/2 tsp of fenugreek seeds. When they splutter, add a pinch of asofetida powder and a few curry leaves. Add 10 pearl onions or sambar onions (whole and peeled) and 10 cloves of peeled garlic (Keep them whole without chopping). Saute them till transparent. Lower heat and add 2 tsp of chilli powder and 3 tsp of coriander powder. Pour in the tamarind water and curry leaves-paste mixture. Let it come to boil and simmer for 10 minutes till the raw smell goes off.
Dry roast 2 tsp of tur dal and 2 tsp of raw rice. Powder it in the small mixie jar. When the kuzhabmu is ready, add this powder, stir well and bring it to boil on low heat. When the whole mixture starts boiling, take it off the heat. Serve hot with rice.