Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard the pulp.

Peel and wash the shallots. Leave them whole, no need to chop them.

Heat oil in a pan and add the mustard seeds. When they pop, add the methi seeds and curry leaves. When the methi seeds start to turn brown, taking care not to burn them, add the chopped tomatoes and the shallots.

Mix well and add the tamarind water, salt, turmeric, chilli powder, coriander powder, sambar powder, and hing. Top off with another cup of water and bring to boil.

Simmer for 10-15 mins, adding more water if needed, until the shallots are cooked soft. The mixture should be a bit watery.

Finally, add the coconut milk and when it just begins to boil, remove from fire.