Grind the curry leaves and coriander leaves in a mixer. Heat oil, saute the above ground paste and keep it aside - Paste 1
Heat 2 tsp oil in a pankadai, roast cumin seeds, fennel seeds and whole pepper. Fry until fresh aroma arises. Make sure not to burn it. Transfer it to a mixer and powder it. Keep it aside. - Powder 1(Spice powder)
In the same pankadai, roast red chillies. Cool it completely and then transfer it to a mixer. Add salt and powder it. Keep it aside. - Powder 2(Red chilli powder)
Heat oil in a kadai, Splutter mustard seeds, add soaked tamarind water(extract the tamarind water and discard the pulp) and bring it to a boil. Add asafoetida powder,powder 2 ( red chilly powder), turmeric powder and jaggery, Bring the flame to low and add Paste 1 (Curry leaves and coriander leaves paste) and powder 1 (spice powder).
Notes
If you would like the condiment to be spicy, then increase the no of red chillies.
Make sure that tamarind paste should not be less or more else it may turn tangy or flavorless
It can be stored in Air tight container for a weeks time.