@ChristinaM I’ve only ever had it vegetarian, at home, and it was simple and delicious – no grinding anything (vs the recipe I linked), just sliced onions, grated ginger, whole spices, a sliced green chilli, coconut milk, and when all that has melded, a bunch of assorted vegetables (carrot, cauliflower, peas, potatoes, green beans, or whatever else is on hand, it’s very flexible).
I may do that instead of grinding the onions and garlic, which would create a thicker / more curry-like base. Will report back.
We eat it with appam (soft dosas) or idiappam (steamed rice noodles) or rice (my dad doesn’t like the first two 
) – I think I might boil some Thai rice noodles and use those.
