Heat 1 tbsp oil in a
non-stick pan, add onion, fenugreek seeds, coriander seeds, ½ tsp mustard seeds, garlic and 10-15 curry leaves and saute till onion turns golden.
Add coconut, salt, red
chilli powder and turmeric powder, mix and saute for 2 minutes.
Transfer into a mixer
jar and let it cool slightly. Add sufficient water and grind into a smooth paste.
Heat remaining oil in
another pan, add remaining mustard seeds and remaining curry leaves and saute till the seeds splutter. Add the ground paste and ½ cup water and mix well. Bring the mixture to a boil.
Add tamarind pulp
and 1 cup water and mix well. Simmer for 2 minutes
Transfer into a serving
bowl and serve hot with rice or paranthas.