In pressure cooker, cook the Avarekalu in some water for 4-5 whistles. Let the pressure drop before opening.

In a pan, add a teaspoon of oil. Add dried red chillies and coriander seeds. Fry for thirty secs. Add roughly chopped onion, garlic pods, ginger and fry for 2-3 mins. Add roughly chopped coriander leaves. Fry until the leaves are wilted. As the onions are cooked, remove from flame and let it cool.

In a blender, make this mixture as a paste with little or no water. Set aside.

In the same pan, heat 2 teaspoon of oil. Add mustard seeds and let them splutter. Add washed curry leaves, fry for 10secs. Add finely chopped onion and fry until translucent. Add finely chopped tomato and cook until mushy. Now add the prepared onion coriander paste and fry for 2 mins.

Add the cooked Avarekalu along with water. Add turmeric powder and the salt required. Reduce the flame to low and let it boil for 4-5 mins.

Meanwhile, make a paste of grated coconut, cinnamon and cloves with some water.

Add the prepared paste to the boiling saaru/curry. Add some water if required. Mix well. Check for salt and spiciness.

Let the Avarekalu Saaru boil for 2-3 mins or until it just begins to boil. Remove from heat.

Serve hot with rice and fryums or papad.