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This recipe is a two generation old recipe from my MIL's recipe book which I learnt

Ingredients
Carrot,Beans,Potatoes
Onions,Tomatoes-1 cup
Coconut-1 milk extract taken thrice
Tamarind -1/2 cup extract
Asafoetida-1/2tsp
Turmeric powder-1/2tsp
Jaggery-a small piece
Salt-to taste
Oil-2tsp

To Roast & Grind
Toor dal-1tsp
Channa dal-1tsp
Spilt urad dal-1tsp
Khuskhus-4tsp
Coriander seeds-2tsp
Red chillies-4

To Season
Cinnamon-1 stick
Curry leaves-a few

Method
Cook all the vegetables with salt and turmeric powder in 1/2 cup water
Add the ground paste,tamarind extract and boil for 10min
To this add the 3rd portion of coconut milk and cook for 5min
Add the 2nd portion of milk and cook for another 5min
Simmer the flame,pour the 1st extract and remove with the very first boil,otherwise it would curdle
Season with cinnamon,asafoetida and curry leaves
Serve with plain rice along with some dry vegetable kara curry