Black Channa / Karuppu Kondai kadalai- 1/2cup
Few curry leaves
Chilly powder-2teaspoons (adjust to taste)
Coconut oil -1 tablespoon
To dry roast and grind
Chop the onion, green chilly and tomato.
Wash and soak the channa for 8 hours or overnight. Pressure cook it with enough salt and keep it ready.
Grind coconut with little water to a fine paste.
Dry roast the things until nice aroma comes, let it cool and powder it.
Heat coconut oil, add the mustard seeds and let them pop-up. Then add the chopped onion, green chilly, curry leaves.
The addition of freshly roasted spice powder, adding coconut oil, sautéing the gravy well before adding water are the keys to the gravy. It enhances the taste!