Firstly soak tamarind, jaggery in water for an hour.

In a pan dry roast fenugreek seeds, cumin seeds and red chilli.

Now all roast ingredients grind in mixer.

In a pan add oil and roast curry leaves, mustard seed and garlic pods.

Now add tamarind, Jaggery mixture and add all dry ingredients.

Cook for 5 - 7 minutes.

Now our sauce turns in jam form switch off the flame.

Let it cool.

Fill in glass jar and keep it freeze.

You can store that tamarind sauce for 1 year in freeze.