Thengai Paal Kuruma

This is my own version of a cocunut milk korma that goes well with Aapam. This is very mild. But you can make it spicy too.
To grind:
3- 1 inch coconut pieces
1/2 green chilly
10 pepper corns
1/4 tsp poppy seeds (roast it in a pan for 30 secs)
3 cashews roasted
1 garlic
1 clove
quarter inch cinnamon
1/4 tsp fennel seeds
very little ginger

oil+1 clove+ quarter inch cinnamon+ 1/4 tsp fennel seeds + curry leaves+1 green chilly slit into 5 thin long slices+ ginger-garlic paste 1.5tsp + 1/4 medium size onion chopped+ salt+ all veges (cauliflower, beans, peas, carrot, boiled potato) -> when the raw smell of vegs go, add a concoction of (2 tsp chilly powder (aachi) + 2 tsp coriander powder+1/4 tsp turmeric powder -> mixed with a tsp of water) and fry for couple of mins. Adding water prevents the spices from being burnt. When the spices are cooked, cover the pan for 5 mins and cook the veges. Now add 2 small laddle full of cocunut milk to the ground mixture. pour it to the pan. fry for 3 mins.
Now add 2.5 cups of water and continue to cook in medium flame for about 15 to 20 mins.
Garnish with cilantro and serve hot with Aapam or Dosa or Rice.