First, discard thick steam and wash coriander leaves
Add water to an idiyappam pan and boil
steam cook coriander leaves, tamarind, and turmeric powder for 3 minutes
Turn off the stove and cool
Crush garlic and keep it aside
Dry roast mustard seeds, fenugreek seeds, coriander seeds, and pepper; till they turn aromatic and change color. Also mustard seeds splutter
Transfer and cool
Add oil to a wide heavy bottomed pan and heat the oil
Furthermore, add mustard seeds and Splutter
Add asafoetida and mix well
furthermore, add crushed garlic; roast till they change to golden brown
Turn down to low flame
Furthermore, add Kashmiri chilli powder; give a quick mix
Add coriander mixture; mix well
Turn to medium flame
Add water and mix well
Furthermore chilli powder, salt, and jaggery; mix well
Cook for 4-5 minutes or until thokku thickens and oil oozes out around the pan