Chinna Vengayam Kaara Kuzhambhu

1: Heat oil in a pan. Add mustard, fenugreek, curry leaves, dry red chilli, and asafoetida; let it crackle.

2: Add the shallots and sauté till translucent.

3: Add ginger garlic powder and cook for a minute.

4: Add the masala powders and cook on low flame, mixing continuously for a minute.

5: Add the tomatoes and cook until mashed.

6: Add water, mix well, and bring to a boil.

7: Add the tamarind soaked water, mix well, and let it boil until the gravy thickens.

8: Season with salt and jaggery; mix until the jaggery dissolves.

9: Transfer to a bowl, garnish with coriander leaves, and serve hot with rice.