Heat up a pan.
Roast the coconut with coriander seeds.
:- If using coriander powder, add with chilly powder at the end of roasting.
Add shallots, fennel, cloves, garlic and peppercorns and fry, till they turn golden brown.
Add chilly powder.
Grind them to a paste with water.
Clean the kadachakka and cut into small pieces.
Boil it with turmeric powder and 3/4 cup of water, till tender.
Heat oil in a pan.
Splutter mustard seeds and saute red chillies.
Add chopped onions and curry leaves and saute, till the onion turns brown.
:- Shallots can be added along with this again - optional.
Add the masala paste and saute for 2 mins.
Add kadachakka and salt and let it mix for 2 - 3 mins.
Add 1/4 cup of water.
Cover and cook, till its well cooked and the ingredients have blended well.
:- You can add tomatoes, if desired.