Puttu and kadala

Puttu
Soak equal amounts of parboiled rice and raw rice for 4-5 hours. Grind into a coarse powder.
Fry the powder well so that there is no water content.
Add salt, sugar (optional), ghee (optional) and a little water, and mix well. Ensure that it does not turn into batter/dough; it should retain its powder form.

Put the powder into the puttu steamer with layers of grated coconut in between and steam until done.

Kadala curry
Soak kadala (chickpeas) overnight. Cook the chickpeas and a couple of tomatoes well in a pressure cooker (3 or 4 whistles) along with salt, turmeric powder, a little ginger, sugar (optional) and water.
Fry grated coconut with 2/3 shallots and some curry leaves in a little oil until the coconut is light brown. Add coriander powder, chilli powder and a little ginger and continue frying for 2/3 minutes. Grind the mixture well into a fine paste.
Cook the chickpeas and tomatoes well after adding this paste, followed by finely chopped onions and green chillies. Remove from the fire.

Fry some finely chopped shallots and curry leaves in oil and pour over the curry. 

Postscript:
1. We use a 1:1 mixture of parboiled rice and raw rice.
2. We boil the tomatoes along with the chickpeas because we like them well done. You can also add them later when you add the onions.