Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cardamom pods, cloves, and star anise in a dry pan over medium heat until fragrant, about 2-3 minutes. Allow to cool completely.
2
Grind the cooled roasted spices from step 1 into a fine powder using a spice grinder. Add a small amount of water if necessary to form a smooth Chettinad masala paste.
3
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.
