Soak the tamarind in hot water for 10-15 mins. In the meantime, we can do the dry grinding of the powders.

Heat a kadai and fry the ingredients given in the table1. When it turns brown, switch off the gas.

Allow it to cool and dry grind it into powder using a mixie.

Now extract thick juice from the tamarind and keep it aside.

Heat the kadai and put oil into it. Add the things one by one in Table 2, the things given for tempering.

Saute them for a few mins, till they change colour. I didn't add black channa this time because it was out of stock in my kitchen.

Now add the tamarind extract and add salt, jaggery, turmeric powder, and add dry ground powder to it.

Allow it to boil for 15 to 20 mins stirring in between, till you get a semisolid consistency.

Allow it to cool and add 1 tbsp of sesame oil. Transfer it to a container. Just mix it with rice and enjoy with pappad.