Curry Method :- Soak chana overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water.

Heat oil and sauté coconut on medium flame until it turns golden brown. Grind it to a smooth paste.

Heat oil in a pan add onions and sauté until onions turn light brown. Add ginger garlic paste cook till raw smell goes.

Add turmeric powder, chilli powder, coriander powder, cumin powder, salt and sauté until the raw flavour of the masala powder goes. If it becomes too dry, add a tablespoon of water and cook.

Add tomatoes and cook until tomatoes become mushy.

Then add the cooked chana along with the water. Add the ground coconut paste and cook for a few minutes.

Take a cooked chana, grind it to a coarse paste and add it to the gravy along with Garam masala powder. Add more water and cook on medium flame until everything gets blended well.

Puttu Method:- In a bowl take puttu flour and salt. mix well.

Add water and crumble the flour.Add water in batches and mix well.the flour need to hold shape when pressed between the fist, and need to break on further pressing. Make a moist flour with crumbly texture.

Take a puttu steamer and layer with fresh grated coconut, followed by 3 tbsp of puttu flour. again layer with coconut, puttu flour, lastly add coconut

Close the puttu steamer and steam for 10 mins or till the steam escapes from top holes of puttu steamer.
Carefully open it and push the puttu using a wooden ladle from the back.

Serve puttu hot along with kadala curry.