Grab a blender, add the curry leaves and its stem, onions, garlic, ginger, and green chili to pulse grind to a light chunk and coursed texture. Do not over-beat to a puree.

Place a piece of tamarind piece and warm water together and let it soak for 5 minutes then mash the tamarind to create a tamarind juice. Remove the seeds and set aside the liquid for later.

Heat oil over medium-high on the stove-top. Start with mustard seeds, when sizzling add the sundried red chili pepper and curry leaves. Let them continue to sizzle to a light crisp. Add onions and garlic, let it turn to a light golden.

Combine cumin, fennel, turmeric, and asafoetida. Give it a good mix then add the tomatoes and continue to cook until tomato softens.

Next, pour the tamarind juice, water, salt and pepper to balance overall flavor. Continue cooking until the liquid starts heating.

When it starts to boil, stir in the milk. Adjust the salt and pepper to your taste. Remove from heat without boiling it much.