In a pan take coconut oil, once the oil heats up, add clove & cinnamon and let it release the flavour for 30sec, then add mustard seeds and temper it for another 20 seconds.
Then add slit green chillies and curry leaves and alow it to temper for 30seconds. Then add ginger juliens and garlic paste and cook it for a minute
Then add sliced south Indian onions and cook them for 2 minutes.
Then add all 3 vegetables and mix well, add salt and cover it and cook it for another 8 minutes.
Then remove the lid, add the second and third press of coconut milk, water and mix well, again cover it and cook it for another 10 minutes.
Then remove the lid, add tamarind pulp and mix well and cook it for another 2 minutes.
Finally add the first press of coconut milk, black pepper and mix well, cook it for another 5 minutes and switch off the flame and serve hot with appam or steamed rice.
For coconut milk first press, take fresh coconut in a mixture jar, add very little water and grind it into fine paste like mixture, then take the mixture in a muslin cloth and squeeze out the milk from it. Then again put the squeezed coconut remains in a mixture jar, add water and make a paste. Then again squeeze out the milk and again add water to the remaining coconut mixture and grind it nicely. Squeeze out the final milk from the mixture and the coconut milk is ready.
