Soak tamarind for 20 minutes in hot water. Extract juice, adjust water to make it total 2 cups.
Peel garlic, small onion. Cut onion into 2 or 3. Cube the yellow pumpkin.
Heat a heavy bottomed vessel with oil. Add fenugreek seeds, mustard, once splutter, add cumin seeds, lastly curry leaves.
In goes garlic, onion and fry till soft and turns golden here and there.
Add tamarind juice, parangikai, turmeric, sambar powder and required salt.Bring to boil, meanwhile grind coconut to paste with little water.
Add to the boiling kuzhambu and add one more cup water along.
Boil for 7-10 mins until vegetable is cooked and the gravy is thick.
Switch off stove and garnish with few fresh torn curry leaves.