Step 1: Roast Whole Spices

Heat a pan and add cinnamon, bay leaf, cardamom, and cloves. Dry roast for 1 minute until fragrant.

Step 2: Saute Onions and Coriander

Add sliced onions and coriander leaves to the pan. Saute for 2 minutes until onions turn translucent.

Step 3: Add Grated Coconut

Add grated coconut and roast for 3 minutes on medium flame until the coconut turns light golden.

Step 4: Grind Masala Paste

Allow the mixture to cool, then transfer to a mixer and grind to a smooth paste with a little water.

Step 5: Temper Fennel Seeds

Heat oil in a kadai. Add fennel seeds and let them splutter for 30 seconds.

Step 6: Saute Onions and Tomatoes

Add sliced onions and saute for 2 minutes until soft. Add chopped tomatoes and cook for 3 minutes until tomatoes turn mushy.

Step 7: Add Spice Powders

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and saute for 1 minute until the raw smell goes away.

Step 8: Add Masala Paste

Add the ground masala paste to the pan. Mix well and saute for 2 minutes until oil starts to separate.

Step 9: Add Water and Simmer

Pour in 2 cups of water and mix well. Bring to a boil, then simmer for 10 minutes on medium flame until the gravy thickens slightly.

Step 10: Final Simmer and Serve

Check salt and adjust if needed. Simmer for another 2 minutes. Serve hot with parotta, idli, or dosa.

• Roast the spices until fragrant for maximum flavor.

• Grind the coconut paste smoothly for a creamy texture.

• Simmer the salna well to allow the flavors to meld.

• Add mixed vegetables like carrot, beans, and potato for a thicker salna.

• For a vegan version, use oil instead of ghee and check masala ingredients.