Preparation Method

• Soak the kabuli chana overnight.
• Grind the chana along with grated ginger, green chillies coarsely.
• Grind the grated coconut with adding water.
• Mix together ground chana dhal mixture, lemon juice, ground coconut salt and allow it to boil.
• Heat a pan with Idhayam sesame oil.
• Temper mustard, add the andhra kosambari and coriander leaves stir well and serve hot.