Heat 1 tablespoon of oil in a kadai. Add the onions and green chillies and fry them nicely until the onions turn transparent.
Now, heat the tamarind juice in a thick bottom vessel. Add chilli powder, salt, turmeric powder, and jaggery and cook on a medium flame for 5 minutes.
Add the fried onions and green chilli to this and boil it, keeping the flame in medium. Cook this for 5 minutes until the raw smell settles.
Add the jaggery to the kuzhambu.
Heat the remaining oil in a kadai and add fenugreek and curry leaves. Add this content to the onion kuzhambu and put off the fire.
