Dry roast cumin seeds, peppercorn, cloves, cardamom, dry red chilies. Grind in to a dry powder and keep aside.
In a deep bottom pan par boil all the vegetables with salt, white pepper powder and ginger.
Strain the vegetables and keep the broth aside. Remove ginger.
In a deep bottom pan, dry roast the curry leaves, add 1 cup of the broth and bring to boil.
Now add the coconut milk, with salt, turmeric powder and chili powder to this broth while constantly stirring. Cook on low flame.
On the first boil, add the vegetables and all of the spice powder. Cover and cook on low flame for 2 mins.
Add the palm sugar. Boil covered for another 2 minutes and remove from heat.
Serve hot with steamed rice.