Sothi Kuzhambu/Tirunelveli Sothi

Cut the potato,carrot into small pieces & beans into 1/2 inch pieces.In a pressure cooker wash & add moong dal ,potatoes,carrots & beans along with asafoetida powder and enough water.

Cook it for 3 whistles. Now will start the grinding work, add the green chili in mixie jar and grind into coarse paste.

In the same jar, add the peeled & roughly chopped ginger and garlic(5) and grind into smooth paste and set aside. Next 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 first 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 second coconut milk.

Peal & cut the shallots into half or quart depends on the size, slit the drumstick & cut the tomato and the remaining garlic into small pieces. Heat the kadai with oil, add mustard & cumin seed, let them splutter.

Add the onions & curry leaves, saute till the onions becomes translucent.Add the cauliflower & drumstick and saute in the oil for 1 min, then add the ginger garlic paste and chili paste. Saute till the raw smell leaves.

Then add the tomatoes, give a quick mix & then add the second coconut milk. Let it boil and allow the veggies to cook. In the mean time, open the pressure cooker and mix it with laddle gentle.

Once the veggies are cooked, add the dal & salt.

As i have precooked peas, so adding now(if not having cooked peas, pressure cook it with dal) and let it boil for 3-4 mins. Keep the flame in low and add the first coconut milk & mix well. Let it in flame for 3 mins & switch off the flame.

Finally add the coriander leaves and lemon juice & mix well.