1. Heat 2 tbsp oil in a Kadai
2. Fry roughly chopped onions and garlic till golden brown on mild heat.
3. Drain fried onions and garlic and transfer to a plate.
4. Add 1 tbsp oil to the hot oil in Kadai.
5. Add fenugreek seed powder and allow to turn brown.
6. Add mustard seeds and curry leaves.Wait till seeds crack.
7. Add onion paste and saute till light brown on medium heat.
8. Add tomato puree and stir till it loses the raw flavour.
9. Add Sambar powder and chilli powder (as desired).
10. Saute for 3 to 4 minutes.
11. Add 250 ml water to the kadai and cook closed till boil.
12. When mixture is boiling, add the fried onions, garlic and soaked maanga and sunda vathal.
13. Add required salt.
14. Cook closed till mangoes are done.
15. Dilute tamarind with water and then pour into the gravy.(Tamarind paste also requires dilution)
16. Boil the gravy closed for another 5 minutes and 5 minutes open in low heat.
17. Maanga Vathal Kulambu is ready.

Note:
The added vegetables should be cooked well before pouring the tamarind water.