Heat oil, add all ingredients except coconut mentioned under roast and grind section. Roast until aromatic

Add grated coconut and saute until golden brown. Allow to cool completely. Grind with water to form smooth paste

Boil water with salt. Switch off. Add soya chunks. Rest for 20 minutes

Drain and squeeze excess water. Keep it aside

Heat 2 tbsp oil in a pan. Splutter mustard seeds. Add onions and curry leaves. Saute until tender

Add green chillies and ginger garlic paste. Saute until raw aroma goes away

Add tomatoes and cook until tender

Add ground paste and spice powders salt. Cook until oil starts leaving sides

Add soya Chunks. Coat well with masala.add thin coconut milk. Bring to boil. Cover and cook for 3-4 minutes.

Add lemon juice and mix well. Add thick coconut milk. Stir and switch off. Cover and rest for 20 minutes

Serve hot with roti or appam