1: Grind the grated coconut with ¾ Cup of Water into a smooth paste. Pass the ground mixture through a sieve and extract thick coconut milk. Keep aside.
2: Grind the residue after extracting thick coconut milk again with 2 cups of water. Pass the ground mixture through a sieve and extract thick coconut milk. Keep aside.
3: Heat 1 tbsp of coconut oil in a Kadai. Add Cinnamon, Cardamom, Cloves, and Black Pepper. Allow the spices to splutter.
4: Add the finely chopped Garlic and juliennes of Ginger and sauté.
5: Add the thinly sliced onions, green chilli, and curry leaves. Cook until the onions are translucent.
6: Add the cubed vegetables and sauté for 2 minutes.
7: Add the thin coconut milk and salt. Cover and simmer for 10 minutes.
8: Once the vegetables are cooked, add the thick coconut milk and simmer for 3 minutes.
9: Remove from heat and serve hot with Appam or Idiyappam.
