Tamarind ; 1 lemon size
Shallots / chinna vengayam ; 1/4 cup ( peeled)
Garlic : 10 nos ( peeled)
Sambar powder ; 1 1/2 tbsps
Jaggery : 1/2 tsp
Gingelly oil : 2 tbsps
Soak tamarind in water for 1/2 an hour and extract 2 cups juice.
Heat oil in kadai,temper with mustard seeds fenugreek seeds and curry leaves.
Add onion,garlic and fry for sometime.
Add tamarind water,sambar powder,salt,asafoetida,jaggery ,stir well and bring to boil on medium flame.
Cook till it thickens and oil separates.
Serve hot with rice and potato fry.