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

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

saute on low flame until the spices turn aromatic.

now add ¼ cup coconut and saute slightly.

cool completely and transfer to the blender.

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

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

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

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

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

saute until the tomatoes turn soft and mushy.

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

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

mix well making sure everything is well combined.

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

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