Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   4      cloves        garlic
     1/2  teaspoon      cumin seeds
                        few coriander leaves
   6                    curry leaves
                        ***set 1***
   3      tablespoons   tamarind paste
   4      teaspoons     sugar
  15                    curry leaves
     1/4  cup           cilantro leaves
   4                    dried red chiles
     1/4  teaspoon      turmeric
                        salt -- to taste
                        ***set 2***
   1      teaspoon      coriander seeds
   5      cloves        garlic
   1      piece         ginger -- (1/2 inch)
   1      teaspoon      cumin seeds
   6                    black peppercorns
   1      teaspoon      split red gram

Preparation:

Make into a paste set 2 and keep aside. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes. Stay up to four days if stored in the refrigerator.