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Sodhi (Coconut Milk Kulambu)

Ingredients

Coconut - 1
Onions (medium sized) - 2 or 3
Green Chillies - 2 or 3
Potatoes (medium sized) - 2
Carrot (medium sized) - 1
Garlic - 1 or 2 cloves finely minced
Ginger powder or finely minced ginger - 1/2 a teaspoon.
Lime (squeezed) - 1
Chopped Coriander for garnishing

Method:

1. Grate the coconut & extract milk 3 times. Keep aside the milk that was extracted the first time. The 2nd & 3rd portions are kept together.
2. Heat 1 tablespoon of oil in a kadai. Add mustard seed & gram dal. Allow them to splutter. Then add the onions (sliced), chillies (slit), ginger & garlic. Fry them for a while till the onions are done. Then add the Potatoes & carrots (they should be cut into medium sized pieces). Fry them too for a while.
3. Then add the 2nd & 3rd portion of coconut milk. Cook the veg in that. Stir frequently as coconut will separate from it's own oil. Add a little water if required. When the vegs are cooked, add desired amount of salt.
4. Then add the first portion of coconut milk. Stir continuously.
5. When you see bubbles in the edges & slight swelling of the kulambu, remove from fire. One has to be very careful or the coconut will separate from its oil, if kept longer than necessary on the fire.
6. After removing from fire add the squeezed lemon & chopped coriander.
7. Serve hot with rice.