To make the spice mix in a Pan add dry red chilies, Coriander seeds, Fenugreek seeds, Fennel seeds, Cumin seeds, Cloves, Peppercorns and Salt.

Over a low heat stirring continuously roast spices for just a minute or two or till you hear a crackling sound, spices get little crisp and turn aromatics.

Next, add Garlic Cloves and Ginger. Continue roasting on low for another 30-40 seconds and then add Coconut pieces.

After adding Coconut roast for another 30 to 40 seconds and then switch off the stove.

Let the spice mix cool down. and then grind it into a fine powder.

Next in a pressure cooker heat Ghee. In this hot Ghee over low heat add Bayleaves and Cumin.

After the Cumin crackles for a few seconds add chopped Onions.Saute Onions stirring occasionally on medium to high till translucent.

Add pieces of Kathal along with Turmeric .and Salt. Sauté stirring occasionally for about 5 minutes or till Kathal gets a little crisp and golden brownish.

Add the ground spice mix and now continue sautéing on low for another 5 to 7 minutes.

Now add Curd and continue cooking till Curd comes to a boil. Next drop about 3 cups of Water, Jaggery powder, and Tamarind Water made from Tamarind pulp.

Give it a stir and pressure cook on medium to high for 5 minutes.

Sprinkle Garam masala and garnish with some fresh Coriander before serving.