Put the coriander seeds, cumin seeds, sesame seeds, peanuts, poppy seeds and grated coconut in a dry frying pan (skillet) and cook for about 2-3 minutes, or until roasted. Remove from the heat.
Put the onions, roasted spices, ginger, garlic paste, turmeric, chilli powder, jaggery or sugar and tamarind extract in a blender or food processor. Season with salt and process to make a paste.
Heat the oil in a heavy-based pan over medium heat, add the chillies and stir-fry very lightly for about 15 seconds.
Add the curry leaves and fenugreek seeds and stir-fry for a further 30 seconds, then add the spice paste and cook, stirring once or twice, for about 10 minutes, or until the oil separates and rises to the surface.