Dry roast cumin seeds, mustard seeds and fenugreek seeds.Grind it into fine powder and keep aside.
Heat oil in a kadai, add chumanulli/ pearl onions and fry for 2 to 3 mins till it changes colour.
Switch off the flame and remove onions from oil.Keep few onions aside and grind the remaining onions into fine paste.
Switch on the flame and to the same oil add mustard seeds, dry red chilli, curry leaves, garlic , kanthari mulgau , urad dal and hing powder.
Fry for a minute.
Now add the ground onion paste , crushed green pepper (pachakurumulagu )and the whole onions kept asidse into kadhai.
Cook for 5 mins. Keep stirring.
Add red chilli powder, turmeric powder and salt and mix well.
Now add pickle powder,tamarind pulp, jaggery and vinegar and mix.
Cook on low flame for another 5 to 6 minutes.
Let it cool and store in an air .
