Take a big lemon sized tamarind and put it in a bowl.

Add ½ cup water to this and boil for 10 minutes in medium flame.

Wash the coriander leaves nicely and dry this completely.

Pat using a clean dry towel to remove the excess water.

Roughly chop this and keep it aside.

In a pan add 3 tsp of oil and add the red chilis

Roast well without getting burnt.

Keep it aside.

Add 5 cloves of garlic into the same pan.

Roast it for 2 minutes and take it out.

Add the chopped coriander leaves to the pan.

Add salt.

Take out and allow this to cool completely.

Grind the red chili, tamarind, coriander leaves, 5 cloves of garlic into a fine paste along with salt.

Do not add any water to this while grinding.

In a pan add ¼ cup sesame oil and add the mustard seeds and venthayam.

Once it splutters add the remaining garlic cloves to this.

Cook till it turns a slightly golden color.

Now add the ground paste to the pan.

Mix well and cook this in medium flame for 10 minutes.

Stir in between.

Add the jaggery and mix well. Jaggery balances the spices.

Add the remaining oil towards the end and mix well.

Switch off the pan.

Cool completely and store this in a glass or porcelain bowl.