Soak tamarind in little hot water ( enough to soak) for 20 minutes

Add 1 tablespoon of oil and saute the green chili for 2 minutes or till the color changes

Furthermore, add tamarind pulp and salt; give a quick mix and cool

After it is cool grind into a fine paste

Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter

Furthermore, add hing and give a quick mix

Add the ground green chilli tamarind paste and saute  in medium flame for 30 seconds

Add 1 cup of water and salt if required and cook

Stir well in between and cook till the thokku turns thick and reduce to half the quantity

Add jaggery and cook till the thokku comes together and oil starts oozing out

Finally, add fenugreek powder and give a quick mix

Cook for 30 seconds and turn off the stove. After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice