First, soak cashews in hot water and discard the water
Grind coconut, soaked cashews, tomato, pepper powder, turmeric powder, poppy seeds, required salt, pepper powder, and chilli powder without water into a smooth mixture
Add sesame oil to a cooker and heat
furthermore add mustard seed, fenugreek seeds, cinnamon, cardamom, and fennel seeds; splutter
Add small onion, garlic, and curry leaves; mix well and cook till onions turn translucent
Furthermore, add the ground mixture and jaggery; mix and boil for 3 minutes
Add water; mix well and boil again
Make sure nothing is stuck to the pan
Pressure cook for 6 whistles; do natural pressure release
Finally, add coriander leaves; mix well and boil for 5 minutes