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Tirunelveli Sodhi Kuzhambhu
I have used standard measuring cups in this recipe. 1 cup=250 ml
Course
Main Course
Cuisine
Tamil Nadu
Keyword
Coconut milk thick, mixed vegetables, yellow mung dal,
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
3
people
Author
Rama G
Ingredients
½ to ¾ cup thick coconut milk
¾ to 1 cup medium coconut milk
1 to 1¼ cup thin coconut milk
1/3 cup boiled and mashed yellow mung dal
1 cup diced potatoes
½ cup diced carrots
¼ cup diced French beans
1 drumstick cut into 3” pieces
2 cloves garlic finely chopped
10 shallots (Sambhar onions) OR 1 medium sized onion
5 green chillies
1½ “ginger piece
1 tsp coconut oil
1 tsp mustard seeds
Juice of half a lime
Instructions
Cut the vegetables (except drumsticks) into fairly medium sized cubes. Cut drumstikcs to 3" long pieces
Steam cook the vegetables / pressure cook for just one whistle and keep aside. Do not overcook. Preferably half boiled.
Cook mung dal as per convenience, mash well and keep aside. [¼ cup or more (as per desire)].
Grind ginger and green chillies to a coarse paste adding ¼ cup water.
Heat oil in a pan.
Add mustard seeds. Once they splutter, add garlic.
Sauté for few minutes, add onion and sauté further.
When the onion turns pink add the ground ginger green chilli paste. Mix well.
Add the mashed dal and salt. Mix well.
Add the third thin coconut milk, cover and boil for 5 to 6 minutes.
Then add the second milk and the vegetables.
Cover and cook on a low flame till everything blends and becomes slightly thick. Around 7 to 8 minutes.
Finally add the thick milk and when it starts bubbling, switch off the flame.
Once it cools down completely, add lime juice.
Video
[vc_video link='https://www.youtube.com/watch?v=ZqoSeyq9Ti0']
Notes
Do not boil too much after adding the thick coconut milk.
Make sure to add the lime juice after it cools down fully. Else it might curdle.