Sodhi from Tamil Nadu

Contributed by Ritambhari M

Ingredients

1. Coconut - 1,
2. Water - as required,
3. Drumstick - 2, cut into 2 inch chunks,
4. Potatoes - 4 medium, peeled and diced,
5. Carrot - 3 medium, peeled and cut into 2 inch strips
6. Brinjal - 250 gms, chopped into slices
7. Beans - 200 grams, chopped into 2 inch pieces
8. Green peas - 250 grams, shelled
9. Shallots - 200 grams, peeled
10. Garlic - 6-7 cloves, peeled
11. Green chillies - 5-6, sliced
12. Moong dal - 1 handful, washed and set aside
13. Mustard seeds - 1 tsp
14. Oil - 2 tablespoons
15. Salt - to taste
16. Lemon - 1/2 (optional)

Procedure

1. Grate the coconut. Add half glass of hot water. Squeeze and extract milk from it. Keep it aside.
2. Add 1 glass of warm water to the grated coconut above and grind it for a few more minutes. Extract the coconut milk the 2nd time. Set it aside too. Now repeat the procedure for a third time and set aside. You should have 3 glasses of coconut milk each with different dilution of extracts.
3. In a kadhai/ pan, put 2 tbsp of oil. Add mustard seeds. Allow to spurt
4. Add shallots. Fry till golden brown. Add garlic and green chilies. Fry for a few minutes.
5. Add moong dal with a little water and cook till half done.
6. Add vegetables, saute for a minute. Then add 3rd coconut milk. Cook till veggies are half done.
7. Add 2nd coconut milk. Cook till veggies and dal are fully cooked.
8. Add salt and cook for a few minutes.
9. Add 1st coconut milk, stir well and remove from fire.
10. You can squeeze half a lemon if you desire.

The curry is mild full of wonderful flavor, goes well with rice, idli dosa, idiyappam typically with almost all South Indian breakfast items.