Appam + Kadala Curry + Kala Jamun

Ingredients

• Black Chana - 6 Kg
• Ginger - 100 gms
• Garlic - 200 gms
• Tomato - 6 Kg
• Onion - 5 Kg
• Coconut - 7
• Kadipatta - 4 lots
• Chilli Powder - 50 gms
• Garam Masala - 100 gms
• Dhaniya Powder - 100 gms
• Rai - 200 gms
• Dalchini - 10-12 sticks
• Elaichi - 5-6
• Saunf - 100 gms
• Palappam Mix - 6 Kg
• Haldi, Salt, Sugar

Preparation

• In 500 gms of Palappam mix, add 850 ml of luke warm water, 4 tbsp sugar and 1/2 tsp salt and grind to mixie to make lump free
• Let the batter ferment for 1 hour
• Cook channa with salt
• In another vessel, add oil, rai and kadipatta. Once rai splutters, add dalchini, saunf, elaichi, garlic, ginger, onion and saute.
• Add garam masala, chilli powder, grated coconut and saute
• Once cooled, add above mixture to mixi along with tomato puree and water and grind.
• In another vessel, add oil, rai and kadipatta. 
• Add onion and saute
• Mix cooked chana, tomato puree and grinded masala paste. 
• Bring to boil