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Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members


A mind bobbling yummy vegetarian gravy dish very own to the Pillai community people of tirunelveli . I first had this dish at my father – in – laws Elder brothers house . This dish is usually served with iddiappam or boiled rice . The side dish for Sothi is enggi pachadi ( ginger chuntny ) . I am a very bad vegetarian . I used to hate the sight of vegetables on my plate . I did my schooling in a boarding school . Our diet was so balanced so the amount of vegetables served to us was a lot . Every table of 10 children had a teacher sitting with us to check if we ate well and right . To add upon this check we had a duty teacher who used come at the end of every meal to check if any thing was not consumed by us . Was way too much irritating then but I thank all my teachers and mam ellasama thomas specially who did this to us . Now , even I follow a diet chart at home very similar to school with 2 vegetables for lunch and a fruit after lunch .


Carrot 1 big cubied
potato1 big cubied
beans5 cut into 1 inch long pieces
drum stick1 cut into finger length pieces
small onions1 hand full cut into half
green chillies6 slit
moong dal 50 gm
thin coconut milk2 cups
thick coconut milk1 cup
roasted chick pea powder ( chuntny dal or pottu kadalai as we call in Tamil )4 teaspoons
salt to taste
coconut oil4 tablespoons
cummin seeds1 teaspoon
curry leaves1 strand


  1. Pressure cook carrot , potato , beans , small onion , green chillies , moong dal along with little water enough to cook the vegetable and dal for one whistle .
  2. Boil the drum stick with salt seperately . Add boiled drum stick to the vegetables .
  3. Pour think coconut milk and simmer mixing well . Mix roasted chick pea powder with thick coconut milk making sure no lumps are formed .
  4. Pour over the simmering vegetables and mix well to get a thick pouring consistency gravy of pale yellow colour .
  5. Add salt to taste . Taste and adjust . Remove from heat .
  6. Do not boil the gravy as the coconut milk might curdle . Heat coconut oil add cumin seeds and curry leaves .
  7. Once they crackle , pour over the Sothi and mix well .
  8. Serve hot with iddiappam or boiled rice .