Soak the tamarind removing the seeds for 15 minutes in some warm water. Now drain the water in a separate bowl by removing the pulp.

Peel the skin of the small onions and clean it and keep it aside.

Heat oil in the same pan and add mustard seeds. When they crackle add fenugreek seeds and red chillies and saute for few seconds.

Now add Smalls onions and saute till onions turn light golden brown.

Add curry leaves and saute.

Add asafoetida, sambar powder and saute for few seconds. Add tamarind water, 1 cup of water and mix it well.

Add salt to taste and grated jaggery and bring it to boil.

Lower the flame and let it simmer until the gravy thickens and lets out oil.

Remove from stove, transfer it into a serving bowl and serve it with hot rice.