Dry roast everything given under "to roast and grind" except coconut. Roast everything until slightly roasted but not browned.
put off flame, add grated coconut and mix well.
let it cool and grind it to fine paste adding little water.
heat sesame oil in a pan, crackle mustard seeds, fenugreek seeds, asafoetida and mix well.
add chopped small onions, chopped garlic.
fry until pink and then add the prepared paste along with turmeric powder, salt, tamarind water and water to thin out the curry.
Close and let it cook in simmer for about 15-20 minutes until oil leaves out from the curry. stir inbetween.
open and lastly add jaggery and mix well.
let the curry sit in the same pot until it is served.