I finally got to taste this lovely curry when my very good friend, Latha, made it. It was so creamy with lovely coconutty notes and paired beautifully with the spicy potato roast and ginger chutney she cooked. She is rather popular for her sodhi recipe (amongst other dishes) and here's her fool-proof version.... Thank you Latha.
Serves: 4 to 5
Moong Daal (Yellow split) - 1/3 Cup, Pressure cook till soft & mash
Beans - 20, cut into 1 inch pieces (lengthwise)
Carrot - 1 Big, cut into 1 inch pieces (lengthwise)
Potato - 1 Medium, cut into 1 inch cubes
Onion - 1 Medium, sliced thin into 1 inch pieces
Garlic - 1 Big whole bulb, peeled & kept as whole cloves
Coconut Milk - 1 Can (400 ml - I use Chaokoh Brand)
Ginger - 1 inch piece
Green Chillies - 4 to 5 or to taste
Curry Leaves - a few
Lemon Juice - 1/2 tsp ( I skipped this)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
1) Pre-cook the carrots, beans and potatoes in microwave for 4 minutes with a bit of salt. Grind ginger & green chillis to a paste (I used a mortar & pestle)
2) Heat oil in a pan and season with mustard seeds & split urad daal. Saute curry leaves, onions & garlic, till translucent
3) Add the microwaved vegetables, the ginger-green chilli paste and 2 cups of water along with salt to taste.
4) Cook uncovered till the vegetables are 3/4th done. Now add the smoothly mashed mung dhal and adjust consistency if too thick by adding about half to one cup of water, as required.
5) Allow to cook until the vegetables are fully done and very soft to the touch. Remove from stove and allow to cool slightly (about 5 minutes).
6) Now gradually pour the entire can of coconut milk and mix gently. Add lemon juice if using. Creamy, tasty sodhi is now ready to be served either with idiyaapam or rice.