Melt Jaggery (2 piece) in half a cup of water and filter it. Melt Tamarind Paste (1/2 cup) in water. Add melted jaggery to tamarind water and boil with Green Chili Pepper (3) and Fresh Ginger (1/2 teaspoon).
Add the Pomelo (2 cup), Ground Turmeric (1/2 teaspoon), Red Chili Powder (2 teaspoon), and Salt (to taste). Boil well. Once boiled, switch off the flame and let it cool a bit.
To this add Fenugreek Seeds (1/2 tablespoon). To a pan add Oil (2 tablespoon), add Mustard Seeds (1/2 teaspoon) and once it pops add Dried Red Chili Pepper (2) and saute till the color of the red chilies turn to light brown. Pour this on top of the curry and serve with Curry Leaf (to taste).