In a blender jar, add coconut slices, garlic, and cumin. And grind to the fine paste. And set aside.
Take any 4-5 vegetables of your choice. Here I went with Turnip, Brinjal, Chayote(chow chow), and Peas. Wash, clean and cut them into small bite size cubes.
Over medium heat, place a pan and add water, chopped vegetables, and salt. Cook for 5 minutes or until ¾th is done.
At this stage add green chilies, ground coconut paste, and curry leaves. Cook it for another 3 minutes.
Transfer to a serving bowl and serve hot with rice.
Notes
Authentically Tirunelveli Sodhi is made with both thin and thick coconut milk. The vegetables will be cooked in the thick coconut milk. And finally, thin coconut milk is added to the curry along with the dal.