Cooked chenna – 1 cup
Fennel seeds – 1/2 tsp
Cloves – 6
Bay leaves – 1
Ginger garlic paste -1 tsp
Green chilly -2
Chilly powder- 1 tsp
Coriander powder-1 1/2 tsp
Turmeric powder-1/2 tsp
Water -2 cups
Curry leaves – few
Heat 1/2 cup of water and pour out the coconut into it take the first milk out of it. (1st milk)
Again pour 1 1/2 c up of hot water to the coconut and take the milk(2 milk)
Heat oil in a pan and add fennel seeds, cloves and bay leaves and fry for a minute.
Add ginger garlic paste, green chilly, curry leaves and from for a minute.
To this put onions and once it turns golden brown add tomatos and fry till it turns soft.
Put turmeric powder, coriander power and chilly powder and fry till the raw smell goes off and fried well.
Pour the 2nd coconut milk and once it starts to boil add the cooked chenna and cook for 4 minutes.
Now add the 1st coconut milk and reduce the flame and keep it in low flame for a minute.