Heat a pan on low-medium. Add Kashmiri chillies, coriander seeds, cumin seeds, fenugreek seeds, carom seeds, mustard seeds, and peppercorns. Dry roast for 2-3 minutes until fragrant. Remove to a plate and let cool.

In the same pan, dry roast the garlic cloves and sliced onion until lightly browned at the edges. Add turmeric, stir for a few seconds, then switch off the heat. Let cool.

Blend the roasted spices, roasted garlic-onion, coconut, and tamarind pulp into a smooth paste, adding a little water as needed.

Add about 1 cup of water to the blender jar, swirl to rinse out the leftover masala, and keep this ‘masala rinse’ aside.

Heat oil in a heavy-bottomed kadhai/pan. Add finely chopped onion and 1 sprig curry leaves. Sauté until soft and translucent.

Add the Pulimunchi masala paste. Cook for 2–3 minutes, stirring so it doesn’t stick. Splash a little water if needed.

Add the chicken and cook on high heat for 3–4 minutes, coating each piece well in the masala.

Pour in the reserved masala rinse water, add salt, and bring to a boil.

Reduce heat to low–medium, cover, and simmer for 20–25 minutes (or until the chicken is tender). Stir occasionally. Add hot water if the gravy thickens too much.

Add the remaining curry leaves and cook for 2–3 minutes.

Turn off the heat and rest for 5 minutes before serving.

Serve hot with neer dosa, appam, steamed rice, or roti.