Dry roast mustard seeds and fenugreek seeds. Allow them to cool and then grind into a powder.

In a pan, cover and cook ripe tomatoes, tamarind, and 50 grams of garlic without adding oil or water until the tomatoes turn mushy. Let it cool, then pulse

Heat sesame oil in a pan. Add mustard seeds and let them splutter.

Add red chilies, curry leaves, and 20 cloves of garlic. Sauté until the garlic turns golden brown.

Lower the heat, then quickly mix in Kashmiri chili powder and chili powder.

Turn the heat to medium and sauté the ground tomato paste until it boils.

Furthermore, add salt, the ground mustard-fenugreek powder, and jaggery powder. Cook until the mixture thickens and comes together as a thokku (pickle).

Add sesame oil and cook until the oil separates from the mixture.

Allow the oorugai to cool completely, then store in an airtight container.