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 siya 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 mushy
Add ground paste and spice powders, salt. Cook until oil starts leaving the 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