This is a famous Thanjavur dish and they serve it in any celebrations or weddings and reminds me of home. Here is a very simple recipe that you will surely enjoy.
INGREDIENTS:
Moong dal-1 cup
Potatoes-1 or 2 big
Baby Carrot- 3 nos cut into small pieces
Green Chillies- 2 or 3 according to spice level
Onion-1 small, diced
Tomato-1 small, cubed
Bay leaf-1 nos
Cloves-5 nos
Ginger-1/4 inch grated or smashed
Garlic-7 nos diced
Saunf/Fennel seeds powder-1 tsp
Cinnamon-1 small stick
Coconut-1/4 cup
Cilantro-For garnish
PROCEDURE:
1.In a small pan, add oil, all spices, onions, ginger, garlic, green chillies,tomatoes and saute till done.
2.In a pressure cooker, add the moong dal after washing it well, 2.5 cups of water,coconut & the cooked vegetables from the pan and keep for 3 or 4 whistles.
3.Open cooker and see if the curry is too thick, add water and dilute. Let boil. Add cilantro for garnish.
4.Serve with Idiyappam,Appam,Idlies,Dosas or even chapathis.
Note:
If you wish, you can substitute coconut milk instead of grated coconut to thin the gravy out. Make sure you do not add too much coconut milk, then it may taste like Sodhi.
Cinnamon-1 small stick
Coconut-1/4 cup
Cilantro-For garnish
PROCEDURE:
1.In a small pan, add oil, all spices, onions, ginger, garlic, green chillies,tomatoes and saute till done.
2.In a pressure cooker, add the moong dal after washing it well, 2.5 cups of water,coconut & the cooked vegetables from the pan and keep for 3 or 4 whistles.
3.Open cooker and see if the curry is too thick, add water and dilute. Let boil. Add cilantro for garnish.
4.Serve with Idiyappam,Appam,Idlies,Dosas or even chapathis.
Note:
If you wish, you can substitute coconut milk instead of grated coconut to thin the gravy out. Make sure you do not add too much coconut milk, then it may taste like Sodhi.
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