For the Masala

Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.

Once the seeds are golden, add in the poppy seeds.

Add in the small onions and garlic. Saute for around five minutes.

Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.

Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.

For cooking Nalli Gravy

Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.

Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.

Add in the mutton bones to the pan and mix well to combine.

Add in the ground paste and two cups of water.

Cover the pressure pan and cook on a low flame for 20-25 minutes.

Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.