Thirunelveli Sodhi

Moong dhal - ¼ cup
Grated coconut - 2 cups
Carrot ( medium) - 2 – chop into ½ cm rounds
Beans - 15 - Chop 1” long
Drumstick - 2 – chop 2” long
Cauliflower - 2 cups flowerets
Peas - ½ cup
Potatoes - 3 medium – boil, peel & cut into big pieces.
Onions ( big) - 3 – chop
Small onions - 20 – cut into 2
Garlic - 15 pieces – chop ( optional)
Green chillies - 4,5 ( slit)
Tomatoes - 3 – deskin & chop
Lime juice - 2-3 tsp
Salt
Curry leaves
To temper in 1 tbsp oil:
Mustard seeds - 1 tsp
Grind fine
Green chillies - 7,8
Fried gram ( pottukadalai) - 3 tbsp
Boil moong dhal soft.
Grind coconut in 3 instalments with ½, 1 1/2 & 2 cups of water respectively.
Boil all vegetables ( including onions) in the 3^rd coconut milk.
Now add the second milk to which ground paste is added.
Add chopped tomatoes, cooked dhal & boiled potato pieces.
Add salt & mix well.
When all ingredients have blended well, simmer.
Add first coconut milk & immediately remove.
Add lime juice & curry leaves.