Ingredients for the pakkoda
Channa dhal (kadalai paruppu) -1/4 cup or 5 to 6 table spoons

(Only small amount of pakkoda can be used for the gravy)
Red chilli-3 Fennel seed-1 teaspoon
Salt-very little
Soak the above items for 20 minutes and coarsely grind it in the mixie with little water.
Items to grind
Cocunut-2 table spoons
Kas kas-1 teaspoon
Cashews-5
Pottukadalai-1 table spoon
In the snap I have not shown coconut but coconut is needed to make the gravy thick and so I corrected in the next attempt

Ingredients for the gravy
Big onion (chopped)-1
Tomato (nicely chopped)-1
Garlic-5 pods
Coriander powder-1 table spoon
Sambar powder-1 table spoon
To season
Cinamon-3 pieces
Clove-2
Cardamom-2
Fennel seeds-1 teaspoon
Curry leaf-little
Procedure
Keep the grinded pakkoda mix ready. Keep little oil in the kadai for frying the pakkoda. Once the oil is moderately hot just drop the mix shapeless into the oil and fry. No need to make round ones. We call (ennayil uthuthu vidanum in Tamil).Fry all the mix and set aside.
Now we have to make the gravy to add the pakkoda. This gravy will always be spicy .So spices should be added while seasoning
Keep the kadai in the stove. In one table spoon of oil season the gravy with the items in ‘to season’. Sauté the onion, tomato and garlic pieces. Add the sambar powder and coriander powder. Sauté this too nicely. Now add 4 to 5 cups of water. Add little turmeric powder and the salt needed. Close the kadai and cook for 5 minutes. Now add the grinded coconut mix into the gravy and cook for 5 more minutes. Remember that the gravy should be watery while adding the pakkoda. Pakkodas will drink the gravy as times goes by and no gravy will be left at the end. So be sure the gravy is enough watery. Add the pakkodas in such a way that all the pieces are inside the gravy. Do not stir the gravy with a spoon after adding the pakkodas till they get soaked. After adding all the pakkodas allow the gravy to boil once and switch off the stove. Garnish with coriander leaves while serving