This coastal Karnataka curry features black-eyed peas in a coconut-kokum gravy. The "randayi" refers to its slightly thick consistency. Kokum, a local fruit, provides tartness and digestive benefits. Traditionally cooked in brass vessels, the dish is a monsoon favorite when fresh kokum is available. The coconut is freshly grated and ground for maximum creaminess. Some versions include raw mango for extra tang. During temple festivals, it's served as part of the communal meal. The combination of legumes and coconut provides complete protein, making it nutritionally balanced. Modern versions might use pressure cookers, but slow cooking enhances flavor.