In a heavy bottomed vessel or kadai, add gingelley oil and splutter mustard seeds.
Once they crack, add urad dhal, channa dhal, red chillies, green chilli, curry leaves.
Saute until they turn golden brown in colour.
Then add the peeled our shallots, saute until they are transparent.
Once the shallots look transparent, add the extracted tamarind juice.
Add turmeric powder, salt, sambar powder or rasam powder and allow it to boil.
Cook until the raw smell goes off.
Chinna Vengaya Vathakuzhambu is ready.
Serve it with hot rice, papad and Potato curry.