Soak the kadala overnight and cook in a pressure cooker with 1/4 tsp turmeric powder and salt until soft.
Usually it takes 5 whistles.
After you close the gas, keep cooker closed for 15 - 20 mins.
Drain the water and keep it for making gravy.Heat 1 tsp oil in a pan and add the coriander powder & whole spices.
Saute for a few seconds and add the sliced shallots. Saute and then add the grated coconut.
Roast until coconut turns red. Let the mixture cool and later grind it to a paste.
In a pan heat some coconut oil and splutter mustard seeds and brown the dry red chillies.
Add the sliced coconut pieces. Saute until they turn brown, add the sliced onion, shallots, green chillies and curry leaves.
Saute until they turn light brown. Now add turmeric powder, chilli powder, and then add the water from the cooked kadala.
Bring to a boil and add the ground coconut paste and cooked kadala.
Mix well and cook until the gravy thickens.
NOTES: Serve hot with puttu
