• Whole Gram (Kondai kadalai) - two to three tablespoons
  • White dry peas (Pattani) - two to three tablespoons
  • Mochai Kottai - two to three tablespoons
  • Cow Gram (Karamani) - two to three tablespoons
  • Horse Gram (Kollu) - two to three tablespoons
  • Green Gram (Pachai payaru) - two to three tablespoons
  • Note: All the above put together should be two cups approx.
  • Red Chillies - 3 to 4
  • Curry leaves - few
  • Coconut gratings - 2 tablespoon
  • Oil - 1 teaspoon
  • Mustard - 1/2 teaspoon
  • Asafotida - a pinch
  • Salt - 1 teaspoon

Soak all the above said grams, except Green Gram, in water for at least 8 hours. Soak green gram separately for 8 hours.

Pressure cook (except green gram) along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.

Cook green gram separately in an open vessel or for one whistle in a cooker.

In a kadai put the oil and when it is hot add mustard. When it pops up, add red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add coconut gratings and fry it also nicely. Then add cooked gram along with a pinch of salt. Mix well. Add a tablespoon of fresh coconut gratings as garnishing.