Kuzhambu Thools & Sambar Podi

I have been researching Tamil cuisine lately and more specifically learning about Kuzhambu. I noticed that although many people make one specific kuzhambu thool for every kuzhambu, they also make different types for different types of kuzhambu. The main ones being puli kuzhambu, kara kuzhambu, and vathal kuzhambu. So I was wondering is there any differences in ingredients or proportions with these three if so can someone explain. Secondly, I have also seen that many people also use sambar podi instead of kuzhambu thool but what is the difference between these two as well?