Wash, soak chana overnight. Next day, change water and pressure cook with salt, enough water to immerse chana for 5 whistles.
Soak tamarind in hot water and extract tamarind juice. Adjust water so that total is 1 & ½ cups.
In a pressure cooker, place chopped veggies and cooked chana.
Add tamarind extract, turmeric, sambar powder, turmeric, asafoetida and salt.
Pressure cook for 3-4 whistles or until the veggies are cooked.
Wait until the pressure is released naturally.
Add water and adjust consistency if needed. Give it a boil
In a kadai, heat oil and splutter mustard followed by urad dal and curry leaves.
Add grated coconut and roast in medium flame until it turns golden. Keep stirring to avoid burning.
Mix the tempering items to the kuzhambu and serve hot with cooked rice.