• I firstly grind masala paste and keep it ready. Place coconut, cashew, pottukadalai in mixie.
  ½ cup Grated coconut, 1 tbsp Fried gram dal, 8 Cashews
• Grind it smoothly with ½ cup water.
• Secondly, dissolve 1 tablespoon gram flour in 2-3 tablespoon of water without lumps.
  1 tbsp Gram flour
• Set aside. Slowly add water to make a thick paste firstly and then gradually dilute it to avoid lumps.
• In case you get lumps, pass it through a strainer.

Prepare Salna

• Heat a heavy bottomed pan with oil. Add tempering items.
  2 Onion, 3 to 4 tbsp Oil, 2 Cardamom, 1 Inch Cinnamon, 3 Cloves, 1 Star anise, 1 tsp Stone flower, 1 Biryani leaf, 1 Sprig Curry leaves
• In goes curry leaves followed by sliced onion.
  2 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 tbsp Ginger garlic paste
• After that, add finely chopped tomato. Again sprinkle some salt, add all masala powders and mix well.
  2 Tomato, ¼ tsp Turmeric, 1 tbsp Kashmiri chilli powder, 1 tsp Garam masala powder, 2 to 3 tbsp Sambar powder , 1 tsp 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 tbsp 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.
  Salt
• 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 tsp Lemon juice