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1: To a pan, add water, salt and turmeric powder. Bring it to a boil.

2: Add the diced senai kizhangu and boil for 4 minutes and strain it immediately.

3: Heat oil in a kadai and deep fry the senai kizhangu till it becomes golden brown and crispy.

4: Heat a pan, add oil.

5: Add mustard, fennel, green chillies and curry leaves. Let them crackle.

6: Add the chopped onions and saute till it turns light brown.

7: Add ginger garlic paste and cook for a few seconds.

8: Add the tomatoes and masalas and mix till the tomatoes turn soft.

9: Add a little water and mix well.

10: Add the fried senai kizhangu and mix well.

11: Add the coconut paste, salt and garam masala. mix well.

12: Keep mixing till it becomes a dry and crispy mixture. Keep scraping the residue off the bottom of the pan.

13: Finish with chopped coriander leaves and turn off the flame.

14: Serve it hot along with rice.