Ingredients
Moong dal - 50 g, 3/4th cooked
carrot-2 , Cut them into round pieces.
beans- 2 , Cut them into long pieces.
drumsticks - 4 pieces
butter beans - 17 g
shallots- 50 g
garlic - 17 g
grean chili- 2 -slit the chili. Don't grind
coconut milk from 1 shell
Cashewnut paste - 3 No, Soak it for 10 minutes before grinding it into a smooth paste.
Seasoning
coconut oil
mustard - pinch
slplit urad dhal
cumin - 1/3 tsp
fenugreek -pinch
dry chili- 1
curry leves
ginger - 17 g -grind it as coarse paste and not a smooth paste.
dry grapes
small lemon- 1/4
coriander leaves
Preparations
In a pot, add water; after boiling, add carrots, beans, drumsticks, and butter beans. Add the shallot, garlic, green chilli, and , cooked moong dal and cashew paste about 3/4 of the way through cooking.
Then take a separate pan, add oil, mustard, urad dhal, cumin, fenugreek, curry leaves, dry chilies, ginger, and dried grapes, and cook and pour them into the pot. To the pot, add the coconut milk. The salt has to be added last. Add the lemon juice once the sodhi is warm.
Note:
DONT add potato and avaraikkai (Broad beans)
Side dish : Ginger pachadi
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Sodhi Kuzhambu -I
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4 inch ginger + 2 green chili - Grind coarsely
cooked vegetables - carrot, beans , potato, green peas. drumstick
In a pot, add mustard+ urdhal + cumin + curry leaves + small onion + add then add the cooked vegetables ,add cooked pasi paruppu , turmeric powder, coconut milk, salt, ginger and green chili paste and then finally add lemon
DONT add Cashewnut paste