Heat 2 tsp of oil in a frying pan.

Add 1/2 cup of the chopped onions.

Saute well till brown and add curry leaves, coriander seeds, garlic and fenugreek seeds.

Stir for a few more minutes, remove and keep aside.

On a low heat, dry roast the coconut till brown.

Blend the coconut with the onion mixture adding half a cup of water.

Cook the dal and jack fruit seeds along with water in a pressure cooker.

Heat the remaining oil in a saucepan.

Add mustard seeds and when they splutter, add the curry leaves, green chillies, remaining onions and shallots. Fry till they turn brown.

Add chilly powder followed by the tamarind extract and + cup water.

Add salt and allow it to boil.

When it starts to boil, add the blended paste, dal and cook on a low flame for 15 minutes.