In a pan take 1 tsp of oil.
Once the oil is heated, add 1 tbsp of coriander seeds.
And add 1/4 tsp fenugreek seeds.
Add 2-3 red chillies. (You can adjust the spice based on your taste)
Switch off the flame and add 1/2 cup freshly grated coconut. Mix well, so that coconut doesn't get burned.
Once it is cooled, transfer to the blender.
Add little water required for grinding.
Blend it to smooth paste and keep aside.
In another pan, add 1 tsp oil.
Add 1/4 tsp mustard seeds.
Then add 7-8 fenugreek seeds.
After that add 15-20 shallots. Roast it for few minutes. Also add few curry leaves.
Next add 1/4 tsp Turmeric powder.
And add salt to taste.
Add 3/4 cup of tamarind extract.
Allow to boil for 5 minutes.
Add the ground masala paste. Mix and boil well.
After 5 minutes, the curry starts to thicken and oil starts to release. That time switch off the flame.
Ready to serve along with white rice.