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Ingredients

• 1 coconut, fresh, grated
• 1 drumstick, trimmed, cut into finger-length pieces
• 1 potato, medium-sized, peeled, chopped into small even-sized pieces
• 2 tomatoes, medium-sized, chopped
• 2 tsp ginger, peeled, finely grated
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coconut oil
• ½ tsp mustard seeds
• 8-10 curry leaves
• 4-5 sprigs coriander leaves, fresh
• Salt to taste

Method

1. Place the coconut in the mixer. Add 2 cups of water and grind to a smooth paste. Strain through a thick, clean cloth and extract the 'first' thick milk.
2. Put the coconut residue in the mixer again and pour 2 cups of water. Grind again to a smooth paste. Strain through a thick, clean cloth and extract the 'second' thin milk.
3. Boil the potato for 3-5 minutes and set aside.
4. Pour the thin coconut milk in a pan. Add the drumstick, potato, tomatoes, ginger, turmeric powder, coriander powder, and red chilli powder. Cook on low heat until the vegetables are cooked. Remove the pan from the heat.
5. Add the thick coconut milk and salt to taste. Stir well.
6. Heat the oil in another pan; add the mustard seeds. As they begin to splutter, add the curry leaves.
7. Pour the tempering on the sodhi. Add the coriander leaves; mix and serve.