Dry roast karamani till slightly browned. Soak for 2 hrs atleast.
Pressure cook with enough water for 4 whistles or until soft. Drain water and set aside.
In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2mins.
Add sambar powder, fry for a minute. Add cooked karamani and mix well.
Soak tamarind in a cup of water, mash it well.
Strain to get the pulp alone, add little water and let it boil for a good 15mins. Add required salt.
When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.
Mix well and let it to simmer for 5mins or until slightly thick. Finally drizzle gingelly oil.
Serve Karamani Kulambu hot with rice.