Wash and soak the chana overnight. For masala grind all the ingredients without adding water and make a smooth paste.

Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup of water. Cover and cook for 5 whistles. Remove from heat and wait for the pressure to settle.

Now add the fresh coconut paste to the curry and bring it to boil for 2 mins and turn off from heat.

Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry. Kadala curry is ready

For puttu mix rice flour and millet flour. Add salt water and mix to get crumble texture. Now steam the flour in the steamer for about 15mins. Settle to cool down completely.

Take a puttu maker. Fill the steamed flour as layer with coconut and close the lid. Cook it for upto 10mins and serve hot with kadala curry.

Note: You can use any oil but using coconut oil gives authentic taste.