Step 1: Put grated coconut, dalia flour, cashews and yogurt in the mixie and blend well to form a thick foamy sauce and keep aside. (If using almonds blanch them and then ground. Blanching --- Soak them in hot water for 10 minutes and then peel the skin off)

Step 2: Chop all the veggies, wash and keep aside. If using sundal, it has to be soaked overnight and pressure cooked.

Step 3: Heat ghee and oil in a pan, splutter cumin seeds, fennel seeds and curry leaves. Add in the bay leaves and green chilies. Let it sizzle for  seconds and then add chopped onions. Fry until its translucent and then add the ginger garlic paste. Keep sauteing till the raw smell goes away. Add in chopped tomatoes and cook for few minutes. Now add the chopped veggies along with turmeric and coriander powder. Saute this for few minutes, add 2 cups of water, cover and cook for 10 minutes over medium flame.

Step 4: When done, add the yogurt sauce, garam masala and salt. Let simmer on low flame for 5 minutes till the oil separates.

Step 5: Add in few drops of coconut oil and garnish with coriander leaves.

Step 6: Serve hot with steaming Idlis, Kal dosais, iddiyappam, appam, chapatti or even with plain Neyyi Sadam(Ghee rice).