Lingkan Reang
Dry roast peanuts, sesame seeds, and coconut until golden, then blend into a fine puree.
In the same oil, saute whole spices and curry leaves for a minute.
Add peeled shallots and cook for a couple of minutes.
Stir in spice powders and mix well.
Add the ground masala, water, tamarind, salt, and jaggery, bring to a boil.
Simmer for 20 minutes until oil separates, then serve.