Tamil vegetable kurma

Grind the coconut, cashew nuts and fennel seeds with a little water to a very smooth paste. Set aside.

Heat the coconut oil, add the cinnamon, cloves and cardamom, then the curry leaves and sliced onion. Fry until the onion is golden.

Add the ginger-garlic paste and cook until the raw smell goes.

Add the tomatoes, turmeric, chilli powder and salt, and cook until the tomatoes break down.

Add the vegetables with a cup of water, cover, and simmer until they are tender.

Stir in the ground coconut-cashew paste and simmer uncovered for 8-10 minutes until the gravy thickens.

Finish with a few fresh curry leaves and serve with idiyappam, appam, parotta or dosa.