Make a thick concentrate of the tamarind pulp and keep it aside.
In a tawa with a drop of oil, add a little mustard seeds, curry leaves, Bengal gram, black gram, whole black pepper, red gram, a small piece of hard turmeric, hard hing and fry, until the dals turn golden brown.
Cool and powder this.
Mix gingelly oil and refined oil 2 spoons each in a tawa.
Upon heating, add mustard seeds, curry leaves and allow to splutter.
Add the tamarind pulp and little jaggery and salt as desired.
Allow to boil and now add the powdered mixture and mix well until it turns like a concentrate.
Remove from fire.
:- Serve with rice and pappad.