Soak tamarind in warm water, extract pulp, and set aside.

Heat oil in a pan and roast garlic cloves, sambar onions, tomato, black peppercorns, cumin seeds, dried red chillies, curry leaves, and sesame oil until fragrant and the raw smell of onion and garlic is gone. Cool.

Grind the roasted mixture to a paste.

Heat sesame oil in a wide pan, add mustard seeds and fenugreek seeds; let them crackle.

Add curry leaves; let them splutter.

Add garlic cloves and saute until golden brown.

Add tamarind extract and turmeric powder; simmer for 5 minutes until the tamarind's raw smell disappears.

Add the ground mixture, season with salt, and mix well.

Simmer for 10-15 minutes, until the oil separates.

Add jaggery powder, mix well, and simmer for another 5 minutes.

Serve hot.