In a dry pan add the pickle spices and roast them till light golden and toasted. Remove them to a plate and let it cool. Add them to blender and make into a fine powder. Set aside till use. Keep the blender ready, because you want it to grind the onions. Heat oil in a heavy bottom kadai. Add in the peeled shallots and fry them for 3 to 4 mins till it is light golden and transparent.Drain them to a bowl. Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use. Now heat the same oil again. Add the seasoning ingredients and fry them for a min. Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins. Add in turmeric powder, chilli powder, salt and mix well. Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined. Cook them on a low heat for 10 to 15 mins till oil separates from the mix. Switch off the heat and let it cool down. Now store it in air tight container. Use clean spoons when you serve. Notes: Cool it completely then store it in a sterlized air tight container. Use clean spoon while serving. You can store this in room temparature for 3 to 4 days. If you are too scared you could store it in fridge for 2 to 3 weeks.