Soak a big lemon sized tamarind in hot water for 5 minutes. Take the extract out this and set aside.
Heat oil and throw in the mustard seeds, Fenugreek, channa dal, urad dal, curry leaves and red chilli. When the dal turns golden brown add the shallots and onions and garlic and fry them on a low flame till it turns brown. Do not burn it.
Now add the tomato and turmeric powder and sauté till they are mushy.
Now add the sambhar powder to the oil and sauté for few seconds and add the tamarind water.
Let this boil in a medium low flame for 15 minutes or till it reaches a thick consistency.
Add the required salt, switch off the flame, add jaggery and add few curry leaves.
You can garnish with a tsp of sesame oil and coriander leaves if you like.
Notes
1. You can replace shallots with just sliced big onions. But shallots give better taste. 2. Frying sambar powder is a must step I would say. It gives great aroma to this recipe.
Recipe by Relish The Bite at https://www.relishthebite.com/vengaya-kuzhambu-onion-garlic-curry/