Heat a pan with oil.
Add mustard seeds and let it crackle.
Add onion, tomato, ginger-garlic paste, curry leaf, a pinch of salt & saute till the onion changes color & tomato becomes mushy.
Add spice paste, 1/4 cup water & bring it to a boil over medium flame. This should take 3 to 4 mins.
Add palakkai along with the cooked water & let it boil over medium low flame for 6 to 8 mins.
Check for salt at this stage & add more if required. If the kurma looks very thick, add more water to the consistency you prefer.
Add cashew paste and coriander leaves.
Mix well and bring it to one more boil & switch off the stove.
Chettinad Palakkai Kurma is ready.
Serve it as a side dish with sambar/kulambu/mandi or you can also mix it with hot rice and eat it along with a poriyal.