Ideal accompaniment for a wholesome breakfast. This recipe has been handed down in my mother's family. It is a popular preparation in Kerala and goes well with appam and puttu.

What you need:

Black channa: 250 gms

Onion: one

Tomatoes: three

Cinnamon and ginger: small piece each

Cloves: two

Garlic: 15 cloves

Small onions: 10 nos

Curry leaf: 2

Turmeric powder: quarter Tsp

Coriander powder: four Tbsp

Chilli powder: two Tsp

Pepper: quarter Tsp

Aniseed (sombu): one Tbsp

Coconut: half

Oil: six Tbsp

Cooking instructions:

Soak black channa overnight. Add salt and pressure cook the groundnuts and set aside.

Heat oil in a kadai and splutter cinnamon and cloves. Then sauté aniseeds, ginger, garlic and pepper. When garlic turns light brown, add grated coconut and fry till it turns golden brown. Next, add turmeric, coriander and chilli powder. Now, grind all contents in the mixer and set aside.

Heat oil in a pan and fry onions, tomatoes and boiled groundnuts. When it comes to boil, add the grinded contents and bring to boil.

For a finishing touch, splutter small onions and curry leaves in oil and add to the gravy. Garnish with coriander leaves.

Preethi Srinivasan is a homemaker with a penchant for classical dance and Carnatic music. Badminton is her new found love.