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Ingredients

  • Coconut milk - 1 can
  • Carrot - 2 big - peeled and chopped
  • Potato - 2 big - peeled and chopped
  • Beans - 20 trim and cut
  • Drumstick - 6
  • Peas - 1/4 cup
  • Shallots - 10 roughly chopped or chopped big onion - 1/3cup
  • Garlic - 2 finely chopped
  • Cashew - few
  • Moong dal - 1/2 cup
  • Water - 2 cups
  • Lemon juice - 2 tbsp to 3 tbsp adjust according to your sourness
  • Salt - as needed
  • To grind :
  • Green Chilli - 4 or 5 according to your spice level
  • Ginger - 1/2 tbsp
  • Water - little to grind
  • To temper:
  • Coconut oil - 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few

Instructions

  • Wash and soak moong dal with 1 + 1/2 cup of water for at least 30 minutes
  • In a cooker, separator add mixed vegetables, 1/4 cup coconut milk, 1/4 cup water, and a little salt. Close with a lid
  • Keep the moong dal separator over the vegetable separator and cover with a lid
  • Pressure cook for 3 whistles. After the pressure release naturally set it aside
  • In a mixie jar add green chilli, ginger, and little water; grind
  • Check if dal and veggies are cooked well
  • If a wide pan add oil when oil is hot add mustard seeds and let it splutter
  • Add cashew and curry leaves roast well
  • Once both are roasted add garlic and sauté
  • Add chopped onion and cook till onions turn translucent
  • pour green chilli water and cook for a minute
  • Add cooked vegetable along with the liquid, cooked dal required salt and 1/2 cup of water; mix everything well
  • Cook till everything comes to together and boils well for around 10 mins
  • Simmer the stove to the lowest flame and add remaining coconut milk and add extra water if required
  • Cook for a minute and switch off
  • Let the Sodhi kuzhambu cool down for at least 15 minutes
  • Add lemon juice adjust the quantity according to the lemon sourness; mix well and serve

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Notes

  1. Kuzhambu can also be served with rice
  2. Adjust the coconut milk according to your taste
  3. If you are using homemade coconut milk use  1/4 cup third pressed milk for cooking vegetable and use 3/4 cup thick milk toward the end
  4. Adjust the water according to your consistency
  5. Turmeric powder can be added if you prefer yellow gravy
  6. Garlic is optional it can be skipped
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