heat oil in a pan, drop asafoetida and saute till aroma arises
pop in mustard seeds and when it pops, add little bit of fenugreek seeds
further, add urad dal split, garlic cloves, Red chillies, manathakkali vathal and fry for a minute after which add tamarind water.
add salt to taste and let it boil.
furthermore, add sambar powder and mix well.
roast papad in stovetop until crisp. crush the roasted papad into the curry
serve hot with rice and ghee