In 1 tsp oil, add the dry red chilli and coriander seeds. Be careful not to burn the chilli. Once the aroma of the coriander seeds comes out, toss in the coconut and roast mildly. The color should change to a mild brown, but should not get burnt. When done, add a few curry leaves to it.

Grind this roasted mixture to a coarse paste, along with a few of the pressure cooked kadala, and minimal water.

In another pan, add some coconut oil. Once the oil is warm, add the mustard. Once the mustard sputters, add some more grated coconut/small chunks of cut coconut. Roast mildly. Turn off gas. Add the curry leaves. Garnish the curry with this tempering.