- Karamani – 1 cup
- Red Chillies – 2
- Curry leaves – few
- Coconut gratings – 1 tablespoon
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Asafotida – a pinch
- Salt – 1/2 teaspoon or as per taste
Soak karamani in water over night or at least 6 to 7 hours. Wash and drain the water. Pressure cook along with a pinch of salt for one to two whistles. Do not overcook.
Drain the excess water and keep aside.
In a kadai put the oil and when it is hot add mustard. When it pops up, add chillies cut into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.