firstly, in a small blender take ½ cup coconut, 1 tbsp putani and 8 cashews.

also add 2 chilli, ½ inch cinnamon, 3 pods cardamom, 1 tsp fennel and 1 tbsp poppy seeds.

blend to smooth paste adding ¼ cup water. keep aside.

in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf.

also, saute ½ onion and 1 tsp ginger paste until it softens.

further add 1 carrot, 1 potato, 6 beans and 4 tbsp peas.

add 1 tsp salt and saute for 2 minutes.

now add ¼ cup water, cover and cook for 5 minutes.

once the vegetables are almost cooked add in the prepared white masala paste.

saute for 2 minutes until the raw flavours disappear.

add in 1 cup water and mix adjusting consistency as required.

cover and boil for 5 minutes making sure the flavours are well absorbed.

also add 2 tbsp coriander, 2 tbsp lemon juice and mix well.

finally, enjoy white kurma with chapati and idiyappam.