Heat a heavy bottomed pan with oil. Add tempering items.
2 Onion, 3 to 4 tablespoon Oil, 2 Cardamom, 1 Inch Cinnamon, 3 Cloves, 1 Star anise, 1 teaspoon Stone flower, 1 Biryani leaf, 1 Sprig Curry leaves
In goes curry leaves followed by sliced onion.
Sprinkle a little salt and continue sauteeing until golden in color. Take care not to burn it.
Then add ginger garlic paste and fry well. Keep stirring for a minute as it may get stuck to bottom of pan.
2 tablespoon Ginger garlic paste
After that, add finely chopped tomato. Again sprinkle some salt, add all masala powders and mix well.
2 Tomato, ¼ teaspoon Turmeric, 1 tablespoon Kashmiri chilli powder, 1 teaspoon Garam masala powder, 2 to 3 tablespoon Sambar powder, 1 teaspoon Fennel seeds powder
Continue frying until oil floats on top and becomes mushy.
Now, add ground coconut paste, and mix well for a minute.
Add mint leaves and half the coriander leaves.
3 tablespoon Mint leaves, ¼ cup coriander leaves
Add water gradually as you mix and once it is thinned out, you can add all the water (Total 7 cups)
7 Cups Water
Now, add required salt, mix well and bring to boil. Now, in goes the gram flour in water. Mix well.
Bring to boil, then put the flame to medium and cook covered for 15 minutes.
Stir in between.
Boil further more for 7-10 minutes with open lid until it becomes thicker.
It gets slightly thicker as it cools down, so switch off accordingly.
Switch off the flame, add lemon juice and mix. Garnish with remaining coriander leaves and few torn curry leaves.
1 teaspoon Lemon juice