Ingredients: tomato,asafoetida (hing),coriander (dhania) leaves,cloves garlic,carrot,curry leaves,cumin seeds (jeera),green chillies,sunflower oil,yellow moong dal (split) kept aside,salt,green beans (french beans),mustard seeds,coconut,lemon,cauliflower (gobi) florets,ginger,potato (aloo),green peas (matar),drumstick,pearl onion (sambar onion)

Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew, 1 Tomato - cut into quarters,4 Green Chillies - slit,1/4 teaspoon Mustard seeds,1 Potato (Aloo) - cut into small pieces,1/4 cup Green peas (Matar),2 Drumstick - cut into 1 inch pieces,1 tablespoon Lemon juice,Coriander (Dhania) Leaves - for garnish,8 Green beans (French Beans) - cut into small pieces,7 cloves Garlic,1/2 cup Cauliflower (gobi) - florets,1 tablespoon Sunflower Oil,Salt - as per taste,5 Pearl onions (Sambar Onions) - cut into half,1/4 cup Yellow Moong Dal (Split) - washed and kept aside,1 Carrot (Gajjar) - cut into small pieces,1 cup Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 45, Tamil Nadu, To begin making Tirunelveli Sodhi Kuzhambu, into a pressure cooker, add the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks and peas Add a pinch of asafoetida along with 1/4 cup water.
Pressure cook the vegetables for 2 whistles and release the pressure immediately by running the pressure cooker under running water.Open the lid and transfer the cooked vegetables into a bowl.
This is done in order to keep the nutrition and colour of the vegetables.
In the same pressure cooker at 1/4 cup moong dal along with 1/4 cup water.
Pressure cook for 3-4 whistles and turn off the pressure cooker.
Release the pressure naturally.
In the small jar of a mixer, add green chillies, ginger, 5 cloves of garlic and grind to a smooth paste.
Set aside.
*To prepare the coconut milkNext add the coconut and grind into coarse mixture.Then add 1/2 cup of water and grind into smooth paste.
Transfer the coconut paste into strainer and extract the coconut milk.
That's the thick coconut milk.In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste.Extract through the strainer and discard the coconut residue.
This is thin coconut milk.To make the KuzhambuHeat a kadai with 1 tablespoon oil on medium flame.
Once the oil is hot, add mustard seeds & cumin seeds Once the mustard starts sputtering, add the chopped onions, remaining garlic cloves and curry leaves.
Saute till the onions and garlic becomes translucent.
Next add in the ginger, garlic chilli paste and saute until the raw smell goes away.
Add in the chopped tomatoes and cook until the tomatoes turn mushy.
Now add in the pressure cooked vegetables and moong dal into the kadai.
Mix well.
Once all the ingredients are mixed well, add the thin coconut milk and let it simmer on a low flame for a few minutes.
Finally add the thick coconut milk and mix well.
Let it be on a flame for 3 mins & switch off the flame.Finally add the coriander leaves and lemon juice & mix well.
Your Sodhi Kuzhambu is ready to be served.
Make Sodhi Kuzhambu for a special occasion and serve along with Puri or Steamed Rice  and Inji chutney for a delicious meal.
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