Soak the chana dal and red chillies for two hours. Drain the water. Grind the dal, red chillies, fennel seeds, salt together to a coarse paste with little water.

Heat oil for frying. Once the oil is hot, take a golf sized ball of grounded mixture and pinch gently a small quantity of this mixture as shapeless pakodas and drop into the hot oil.

Fry the pakodas in medium heat until they turn golden brown. Drain the excess oil on a tissue paper. Set aside.

Grind poppy seeds, coconut, cashew nuts and pottukadalai to a fine paste with enough water. Set aside.

Heat oil in a kadai, add the spices for tempering. Fry till they give out a nice aroma.

Then add garlic, green chillies, curry leaves and fry for a minute. Then add onions and fry till they become soft. Now add the tomatoes and fry till they soft.

Add the ground coconut masala and cook for 2-3 minutes. Add turmeric powder, coriander powder, red chilly powder and fry for a minute.

Now add 4-5 cups of water, salt and mix well. Close and cook for 5-8 minutes. Keep the gravy watery and add more water if required.

Once the oil is separated from the gravy, add the pakodas. Do not stir. Bring the gravy to boil once and then remove from heat. Garnish with coriander leaves.