Add a tsp of oil and roast the ingredients in the same order given in the roast and grind section.
Allow it to cool and grind it with little water to form a thick paste and keep aside.
Soak tamarind in warm water, leave it for 10mins.
Then extract tamarind water and keep aside.
Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter.
Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.
Then add garlic and shallots, saute till garlic, onion turns lightly browned.
Now add chopped tomato fry well till it is slightly mushy and raw smell goes off.
Then add the extracted tamarind water to the curry and mix well.
Now add the ground paste and allow it to boil till raw smell leaves.
When the curry thickens add half cup water and allow it to boil for 3mins.
Add asafoetida, turmeric, chilli, sambar powder and required salt.
Mix well and simmer it.
Add jaggery, allow it to boil till it becomes a thick curry.
It may take around 10-15mins to thicken - depending on how watery it is.
When oil starts separating the perfect stage is reached.
Switch off and serve with hot steamed rice.
The spicy and tangy taste with a dash of sweetness is perfect for rice/idlis or even dosas.
This keeps well for 3-4 days.
Note: You can omit jaggery if you don`t like your curry to be sweet.