Ingredients:

Chenna kunni- 1 cup.

• Big onion- 2 nos-cut into fine pieces
• Tomato- 2 nos -cut into fine pieces
• Coconut powder/scrapings – 1 cup
• sombu-2 tsp
• chilli powder-2 tsp
• coriander powder-3 tsp
• turmeric powder-half tsp
• salt to taste
• curry leaves
• oil 4 tsp

Prep:

o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.

METHOD:

1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice