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Sodhi Kuzhambu
Sodhi Kuzhambu is a delicious and nutritious coconut based gravy.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
Gravy
Servings:
4
Ingredients
½
Cup
Moong Dal
5
Beans
Chopped
1
Medium
Carrot
Chopped
2
Medium
Tomatoes
1
Medium
Potato
Peeled and Chopped
1
Medium
Drumstick
Peeled and chopped
8
Small Onion
½
Cup
Cabbage
Chopped
3
Green Chillis
Salt
To Taste
1
Teaspoon
Turmeric Powder
¾
Cup
Water
¾
Cup
Thin Coconut Milk
1
Cup
Thick Coconut Milk
2
Tablespoon
Ginger Garlic Paste
2
Tablespoon
Coriander Powder
Coriander Leaves
Fistful Chopped
1
Tablespoon
Roasted Cumin Powder
3
Tablespoon
Lemon Juice
For Tampering
2
Tablespoon
Coconut Oil
1
Teaspoon
Mustard Seeds
2
Spring
Curry Leaves
1
Teaspoon
Cumin Seeds
Instructions
Chop Beans Carrot, Drumstick, Cabbage, Potato and Tomato. Peel and chop the onion.
Take a Pressure Cooker. Add in Moong Dal, Beans,Potato, Beans, Carrot, tomato, green Chillis and onion.
Add in salt to taste, turmeric powder and water.
Close the pressure cooker and pressure cook for 3 whistles in medium flame.
Switch off the flame. Allow the pressure to release on its own. Open the pressure cooker.
Add in the Thin coconut milk and start cooking. Add in Cumin powder and Coriander Powder.
Cook until the masalas blend well.
In another wok. Add in the Coconut oil. Add in mustard and curry leaves. Saute them.
Add the Tampering into the Vegetable mix. Add in the Lemon juice and mix gently.
Add in the chopped coriander leaves. Cook for few minutes.
Finally add in the thick Coconut milk and cook in low flame for 30 minutes. Switch off the flame.
Notes
I added tomatoes to give sour taste to the sodhi kuzhambu. Instead we can avoid the tomato and add more lemon juice
Other vegetables like Green Peas can also be added to sodhi kuzhambu.
After adding coconut milk do not cook for more time or the coconut milk would cuddle.