Prepare the Garlic by peeling off it's skin. Chop into medium pieces if you want. Full Garlic pieces preferred.

Similarly, prepare the small Onions by peeling off it's skin. Chop into medium pieces if you want.

Soak the Tamarind for few minutes, filter out the waste and then add the following in the Tamarind essence,

1. 1 + 1/2 tablespoon Sambar powder.
2. 1/2 tablespoon or few quantities of Turkey Berry (Sundakkai) or Black nightshade seeds (Manathathakkali).
3. required portions of Rock Salt.

Take a Kadai, heat it and add 2 tablespoon Gingelly oil. After the oil is ready, add the following, fry and mix it,

1. 1/2 tablespoon Mustard.
2. After 1.) is fried, add less than 1/2 tablespoon of white Ulundhu.
3. Similarly, After 2.) is fried, less than 1/2 tablespoon of Fenugreek (Vendiam).
4. Then add the prepared Garlic, fry it to light golden colour.
5. Then add the small onions, fry it to light golden colour.
6. Then add the 1/2 hand curry leaves.

Once all fried, add required amount of water to Kadai and close it to boil the Garlic and Onion. Leave it for 5 to 10 minutes.

Simultaneously, boil the Tamarind essence containing all the required ingredients for 5 to 10 minutes.

Once the Garlic is boiled, pour the Tamarind essence into it and boil it for 2 to 3 minutes. That's it. The dish is ready.

If you find it too sour (Tamarind taste) or some people won't like it that way, then add diluted coconut paste. It will give a smooth taste.