This is Kochi Konkanis Signature dish ,without this any feast is not complete.

Ingredients For Masala;

• Coconut – 1 grated.
• Red chillies – 20 -22.
• Coriander seeds -2 tbsps.
• Urad dal – 2 tbsps.
• Mustard seeds – 1/4 tsp.
• Fenugreek seeds – 1/4 tsp.
• Turmeric powder – 1/4 tsp.
• Curry leaves – 2 – 3 sprigs ( optional ).

Method : 

Grate coconut.

Heat a heavy bottom Kadai and fry coconut on a medium flame,when it becomes like desiccated coconut add other ingredients except turmeric powder,and fry again till it become golden brown. Just before it turns golden brown switch off the flame add turmeric powder and fry for a few more seconds

Let it cool , then grind it in a Mixer Grinder into a coarse paste.

You can store this masala up to a month in a clean dry bottle.

Ingredients for Curry :

Kala chana ( Bengal gram, Dark Chickpeas ) – 1 cup.

Malbar yam cubed (Soornu in Konkani ) – 100 gms.

Drum sticks – 2.

Green mango – 1/2 piece of a small mango.

Salt to taste.

 Method :

Soak chana in water overnight for about 8 – 10 hours .

Next day cook it in a pressure cooker.

Peel and cut yam into big pieces and wash it in water.

Now deep fry these pieces in hot oil ( this is optional you can also cook it, but I like fried yam in this gravy ).

Add fried yam and drum stick pieces to the cooked chana, when drum sticks are cooked add salt and mango pieces boil for few seconds , now add 10 to 12 spoons of masala  , approximate half of the one coconut’s masala (oil separates so stir the masala very well before adding ).

Boil well till oil separates. Serve over rice and Enjoy.

Variation :

You can also prepare this curry  with Potato, thuvar dal (split pigeon peas) ,Bread fruit and drum sticks.

Traditionally instead of mango, ottambe sola ( Konkani ),  malabar tamarind (Garcinia Cambogia),or kudam puli (Malayalam) is used.

Kudam puli (Garcinia Cambogia).

You can also use tamarind.