Small onions-20 Garlic pods-20 Tamarind a small lemon size Tomato-1 Curry leaf-little Gingerly oil-3 table spoons sambar powder-2 table spoons Coriander powder-1 table spoon Turmeric powder-1 teaspoon Jaggerry-A small piece Procedure Season the gravy with a teaspoon of fenugreek and fennel seed each. Add curry leaf and garlic pods. Add onions and then tomatoes and parangikkai pieces and saut well. Add sambar powder , coriander powder and turmeric powder keeping the flame low. Add the tamarind and salt dissolved in three cups of water. Close the vessel and let the gravy cook in slow fire for 15 minutes. Once you see oil on sides of the gravy add the jiggerry. Increase the flame. Cook for 5 more minutes and switch off the stove.