Wash and drain green peas. Peel and wash carrots, potato and knol khol. Cut into small dices. String, wash and break cauliflower into small florets and dice into small pieces. Parboil these vegetables in salted water. Drain and keep aside.
Heat ghee and fry cashewnuts to a light brown. Remove from heat and let cashewnuts soak in the ghee.
Peel, wash and chop onion. Wash and quarter tomato an keep aside. Remove stems, wash and slit green chillies. Wash curry leaves and pat dry.
Soak scraped coconut in two cups of warm water. Grind and squeeze out a thick milk. Grind residue with one cup of water to get a second extract.
Heat coconut oil and temper with mustard seeds and curry leaves. Add onion, green chillies and saute till onion turns translucent. Add tomato and stir over high heat and cook for two to three minutes.
Add parboiled vegetables and toss well. Blend rice flour in the second extract of coconut and pour into the kootu, add salt and simmer till it thickens.
Remove form heat, add the first extract and bring back to simmering point.
Stir in fried cashewnuts along with ghee and serve hot.