| 1. | Put 2 ½ cups water, Bengal gram, turmeric powder and salt in cooker. Stir. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes. Meanwhile, start roasting spices as explained in step 4. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | In a pan, heat 2 tbsp oil for about 1 minute. Roast together red chillies, ginger, garlic, cloves, cinnamon, peppercorns and coriander seeds. Remove and keep aside. |
| 5. | In the same pan, heat remaining oil (6 tbsp) for about 2 minutes. Add onion and fry till pale brown. Add grated coconut. Stir fry till golden brown. Grind together all the roasted and fried ingredients into a paste, adding a little water (1 cup) from time to time. |
| 6. | Open cooker. Add ground paste and remaining water (1 cup). Mix. |
| 7. | Place cooker on high heat. Cook for about 10 minutes, stirring occasionally. |
| 8. | For tempering, heat oil in a pan for about 1 minute. Add curry leaves and coconut pieces. Stir fry till coconut is golden brown and pour over kadalakka. Stir. Serve hot. |