Step 1

firstly, in a pan heat 1 tbsp oil, add 4 small onion, 3 clove garlic, 1 inch ginger. saute slightly.

Step 2

add 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 tsp fennel, 4 clove, 2 pods cardamom and 1 inch cinnamon.

Step 3

saute on low flame until the spices turn aromatic.

Step 4

now add ¼ cup coconut and saute slightly.

Step 5

cool completely and transfer to the blender.

Step 6

add ½ cup water and blend to smooth paste. keep aside.

Step 7

in a large kadai heat 2 tbsp oil, add ½ inch cinnamon, 3 cloves, 1 pod cardamom and ½ tsp fennel.

Step 8

add 1 onion and saute well. saute until onion shrinks.

Step 9

keeping with a flame on low add ½ tsp turmeric and 1 tsp chilli powder.

Step 10

further add 2 tomatoes, 2 tbsp coriander and 2 tbsp mint.

Step 11

saute until the tomatoes turn soft and mushy.

Step 12

add in the prepared masala paste and saute until the oil separates.

Step 13

now add 3 cup water, ½ tsp salt and few curry leaves.

Step 14

mix well making sure everything is well combined.

Step 15

cover and boil for 20 minutes or until the flavour is absorbed well-separating oil.

Step 16

finally, add 2 tbsp coriander and enjoy empty salna with parotta, chapathi or dosa.