Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. Add the ginger, onion and curry leaves. Saute till the onion is translucent.
Then add the veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.
Add the thick coconut milk and boiled pasta. Give it a stir and bring it to a boil. Switch off the flame. Garnish with a pinch of pepper powder and serve just as it is, with appam or idiyappam.