Heat nallenai/sesame oil in a pan, roast fenugreek seeds until slightly brown.

Now add mustard seeds and let it splutter.

Put in chopped garlic and fry until slightly brown

Drop in chopped shallots, little salt for the onions to get fried faster.

Time to add sambar powder and salt. we are not going to add any other spice powders in this recipe, so the spiciness of the curry is in the sambar powder. If the powder you use is not that much spicy, then add a little bit of chilli powder according to your taste.

Let it fry well in simmer before browning. Add tamarind soaked water and let it boil and shrink to thick curry.