For the Masala:
Heat the oil in a pan. Add the fenugreek, cumin seeds, whole black pepper and coriander seeds and roast them till brown.
Add the coconut and roast again till the coconut turns dark brown. While it is roasting, add the red chillies, stir and add the turmeric powder.
Mix it well, then grind it to a paste.
For the Ulli Theeyal:
Heat oil in a pan. Break the red chilli in half and add it followed by the mustard, wait till they splutter.
Add the fenugreek seeds, curry leaves and the shallots. Stir.
Now mix in the ground masala, add the tamarind extract and mix well again.
Put in the asafoetida and jaggery, finishing with the garlic and salt.
Stir it all together for a couple of minutes and serve.