Step 1 : Heat a kadai, add oil and add tomatoes, green chillies and cook until the tomatoes turn soft and juicy.
Turn off the heat, add in the fennel seeds, coconut, roasted channa dal, Kasa kasa and give it a mix. Cook it down and blend to a smooth paste with 1/2 cup water.
Step 2 : Clean the same kadai, add oil to it, and add mustard seeds. Allow it to crackle fully and then add in fennel seeds, curry leaves, cloves, cinnamon stick , star anise, bay leaf and sauté for a few seconds.
Step 3 : Add in the sliced onions, add salt and ginger garlic paste. Cook the onions until soft and translucent on medium flame.
Step 4. : Add Red chilli powder, corriander powder, turmeric powder and cook for 1 - 2 mins on medium flame.
Step 5 : Add the blended paste from step 1 , measure and add water and bring it to a simmer for 10 - 12 minutes.
Step 6 : Garnish with fresh corriander leaves and serve hot with dosa and idli.
