Heat a pan and keep the flame low.
Add fenugreek seeds and roast it well. Keep tossing frequently.
The colour should become dark in colour. Take off stove and let it cool completely.
Transfer to a mixie jar and grind to a fine powder. Set aside.
Heat the same pan over medium flame.
Add sesame oil and when it gets warm, add mustard seeds.
Let it crackle. Now add asafoetida and let it roast in oil.
Add the green chillies and mix well so that they get coated with oil.
Saute till the skin of the green chillies get blisters and the chillies shrink a little in size.
Add tamarind extract, salt, turmeric powder and mix well and let it come to a rolling boil.
Add fenugreek powder and mix well. Cook for 2 mins.
Add jaggery and mix well.
Simmer the flame & cook for 10 to 15 mins. The sauce would have thickened.
Switch off and take the pan off the stove. The sauce will thicken further while it cools down to room temperature. Do not close the pan with lid at any point.
Transfer to a clean and dry jar or bottle. It stays good for a week at room temperature and for a month when refrigerated.
Serve this puli milagai with rice, pooris or dosas.