Soak Tamrind in 1.5 cups water for about 15 minutes to get thick tamrind extract. and keep it aside
Fry the Sundried Sundakkai Vathal / Sundried turkey berries in 2 tbsp of sesame oil and keep it aside.
Soak the shallots in water for 10 mins as it is easier to peel of the skin.
Heat oil in a pan . Roast all the ingredients one by one for the spice powder until aromatic and golden brown.
Allow it to cool completely and blend it to make fine powder.
Now add remaining oil in the same pan . Add all the ingredients mentioned for tempering .
Once the mustard starts to splutter and toor dal turns golden brown add the shallots .Fry until they turn translucent for about 4-5 minutes on medium flame.
Remove the mixture on to a plate.
In the same pan add tamrind extract , turmeric and salt. Once the rawness of the tamrind pulp is gone add the spice mix and mix well.
Allow it to simmer until it starts to thicken.
Adjust salt and add jaggery at this stage.
Add fried turkey berries and shallot mixture and let it simmer for about 12 minutes until the oil starts to leave the sides.
Turn off the heat. Serve with curd rice or hot rice with pickle and papad.
Enjoy!!!!!!!!!!!!!!!!!!!