Sesame seeds tamarind gravy

One of the annoying thing I faced recently is Anonymous comments. Well, often it is a spam , just leaving their url (mostly adult). I wonder perhaps my blog title pulled them from Japan. Better read the blog and leave the comment in English my royal anonymous visitor!
Another type of anonymous, leaving same message not rude but over a period of time, it is frustrating! Ok, I went to look the IP and the county, surprisingly, I saw someone coming from different URL, I followed and landed in Italian site where my whole blog post is scraped without my permission! Shocked , I sent a mail , they removed immediately my blog. Now, I am bringing to your attention. I have noticed many of fellow blogs (which I follow) was spotted in their site. I don't know if the blog owner suggested or they scrapped! Please check if you feel concerned!
foodanddrinks dot sonorika dot com/top/
Please respect others hard work , not easy task to maintaining a food blog and chasing all the unwanted fellows!
I closed the anonymous comments in my blog, just for few days to see the difference. Got my dose of junk!

Today post, the gravy is coming from Tamil recipe book : Mangaiyar Choice -"Samiyal Kalai". I was looking for Foreign language book in my local library and found many Tamil books which I didn't expect! The book contains many chefs collections , recipes were telecasted in Sun TV cookery shows.
The gravy was excellent, perfect for my tongue taste! I followed exactly the recipe. My only modification for next time, it leaves a slight bitter taste - my guess is methi seeds ( I reduce in ingredient below). 

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Ingredients:

Tamarind: 1/2 ounce or "key lime "size
Pearl onion: 10 num or 1/2 cup
Garlic: one whole/ peeled
Turmeric powder: 1/4 tsp
Curry leaves: few
Mint: few leaves
Salt: according your taste

To toast & grind

Sesame seeds: 1/4 cup

To roast and grind:

Red chilli: 5 num
Coriander seeds- toor dhal- bengal gram: each 1 1/2 tsp
Methi: 1/4 tsp
Curry leaves: 5 to 6 leaves

Seasoning:

Gingelly oil: 1 tbsp
Mustard seeds: 1tsp
Channa dhal/bengal gram: 1 tsp
Curry leaves: few


Method:

First soak the tamarind in 1/2 cup of warm water. Or add cold water in tamarind and microwave 30 seconds.
Extract the juice only .

Grind the sesame seeds and masala powder together or separately!

Now start with the seasoning, heat the oil and do the seasoning.
Add the pearl onion and garlic and fry until translucent.
Pour the tamarind extract, turmeric. Let it boil 5 to 8 min in simmer.
Take a cup of water, mix the masala & sesame powders. Stir in tamarind gravy and let it thick ( the gravy will start to be thick quickly) adjust the salt, add the mint leaves.

The original recipe asked to add jaggery but I didn't. If you feel tangy u may add. I suggest not because it was perfect!

I would suggest to add baby brinjals which would be excellent!
Sending to Priya who is hosting CWS:Sesame seeds