Heat kadai with oil and add all the tempering items in order.
Add the chopped onion, garlic and fry till golden brown.
Add the tamarind extract, few fresh torn curry leaves (optional), turmeric & salt.
Bring to boil and simmer till gravy thicken.
Sprinkle the powdered spices and mix well.
Boil for 2 minutes, oil will float on top. Switch off the flame. It will thicken as cools down.
Take cooked rice and add little sesame oil.
Mix the boiled tamarind gravy with rice. Give some 30 minutes standing time before serving.
The measurement given here needs nearly 4 cups of cooked rice.