Add cooking oil in a pan and fry some mustard and curry leaves.
Add chopped onion, salt and fry until golden brown.
Now fry the ginger garlic paste until fragrant.
Add chopped tomatoes and fry for a minute and add 20 g of Aravai curry masala powder.
Add chicken pieces and stir-fry until the raw fishy smell disappears.
Add salt and 2 cups water and cook until chicken is tender.
Grind coconut and Bengal gram into a fine paste.
Add the coconut paste and boil the gravy until it reaches the desired consistency and the raw smell disappears. Garnish with coriander leaves and turn off the heat.
