Soak tamarind in 1/2 cup of warm water and take the extract from it.

Heat 1 tsp of oil in a small pan.

Saute coconut till brown.

Add chilly powder, coriander powder, cumin powder, pepper powder and turmeric powder and stir fry till it gives an aroma.

:- Be sure to simmer it, thus preventing masalas from getting burned too much.

Keep aside and cool.

Grind it to a smooth fine paste.

Heat 2 tbsp of oil in a pan.

Splutter mustard seeds and saute curry leaves and whole red chillies.

Add shallots, asafoetida, salt and fenugreek powder into it and saute for a while.

Add tamarind extract into it and allow it to boil for 2 - 3 mins.

:- If necessary, add water.

Add the ground paste and sugar into it and simmer for furthur 4 - 5 mins.

Switch off the stove and serve hot.

:- Serve with rice.

:- You can also use fenugreek seeds instead of powder, but u have to splutter it with the mustard seeds.