Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section, and grind it with little water to form a thick paste.
Soak tamarind in warm water, leave it for 10 mins. Filter and extract the semi thick tamarind water.
Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add red chilli, fenugreek seeds saute for 2 mins.
Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its mixed and raw smell goes off.
Now add tamarind water and mix well. Now add the ground paste and allow it to boil till raw smell leaves. Add turmeric, chilli and sambar powder. Allow it to boil for 3-5 mins now add hing and salt.
Mix well and simmer it. Add the jaggery and mix well. Allow it to boil till it becomes a thick curry. It may take around 10-15 mins to thicken, depends on how watery is ur kuzhambu.
= 
