Soak tamarind in hot water
Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
In the same pan add 1/2 teaspoon of sesame oil and roast garlic
Add curry leaves and mix well; let everything cools down
Blend them along with the tamarind into a paste, adding little water
Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter
Transfer the ground paste and give a quick saute
Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes
Add 1 tablespoon of oil and cook for 10 more minutes
Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well
Cook for 2 minutes and switch off