Prepare the Masala Paste

In a pan, heat 2 tsp of ghee. Add the dry red chillies, coriander seeds, and channa dal.
Roast them on a medium flame until they turn aromatic and the channa dal becomes golden brown.
Add the grated coconut and roast for another minute or two.
Once roasted, remove from heat and let it cool down.
Transfer the roasted mixture to a blender or grinder. Add a little water and grind it into a smooth paste. Set aside.

Prepare the Kuzhambu

In a heavy-bottomed pan or pot, heat 2 tsp of ghee. Add cinnamon and cloves. Fry them for a few seconds. Add the small onions (or shallots) and garlic cloves. Sauté until the onions turn translucent. Add the half-boiled potato cubes. Mix well.
Now, add the prepared masala paste to the pot and mix everything well so that the potatoes are well coated with the masala.
Add salt to taste and mix again. Add the curry leaves. Pour in enough water to achieve your desired consistency for the gravy. Mix well. Bring the mixture to a boil, then reduce the flame and let it simmer for about 10-15 minutes, or until the potatoes are fully cooked and the gravy thickens.
Check the seasoning and adjust the salt if needed.

Serve: Once done, remove from heat. Serve the Urulai Pori Kuzhambu hot with rice or any Indian bread of your choice.

Note: Adjust the number of red chillies according to your spice preference. If you want it less spicy, you can reduce the number of chillies or de-seed them.