Soak tamarind in water for half an hour.

Cut the orange peel in small pieces.

Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.

Now, add coriander powder and chilly powder.

Extract the pulp from the tamarind.

Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.

Remove and store in a clean jar.