Heat oil over a medium flame
Sauté onion, cinnamon, cloves, cardamom, curry leaves and rampa leaves until the onions turn light brown (about 5 – 7 minutes)
Stir in the chili powder, salt, tamarind juice and sugar and toss with ladle until the onion mixture is well coated
Keep frying (while stirring constantly) over a low flame until the onions turn dark brown (about 5 – 8 minutes)
Take off stove and let cool
Serve as a condiment with rice, roshi or any other staple.
Serving Size 8 - 10 Servings