Step-by-Step Instructions

1. 1.Roast Whole Spices

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

2. 2.Saute Onions and Coriander

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

3. 3.Add Grated Coconut

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

4. 4.Grind Masala Paste

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

5. 5.Temper Fennel Seeds

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

6. 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.

7. 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.

8. 8.Add Masala Paste

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

9. 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.

10. 10.Final Simmer and Serve

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