Heat oil and add mustard seeds.
When they start popping, add curry leaves and chopped garlic.
Fry for a minute and add onions.
Fry till onions turn slightly brownish.
Add tamarind and around 2-3 tbl spn of water.
Add chili powder, sambar powder, coconut, chopped coriander leaves and salt.
Cook for around 7-8 mins.
This gojju should also be semi liquid.
I made it a bit less-watery to suite my taste.