Sodhi also known as Sodhi Kuzhambu is a very special dish from Tirunelveli District (Nellai) in Tamil Nadu. It is a vegetable stew prepared with mixed vegetables and coconut milk. Sodhi saapadu, a Special lunch with a combination of sodhi, rice, ginger chutney, potato curry and papads are served in their marriages. It is also called Mappillai sodhi. I got this recipe from a friend and prepared it and clicked it long time back but found time to post it only now. It is a great combo with idiyappam and appam also. Today we will learn how to make Tirunelveli sodhi following this easy recipe.
Tirunelveli Sodhi Recipe
Prep Time : 15 mins
Cook Time : 10 mins
Serves: 4-5
Recipe Category: Kulambu-Side Dish
Recipe Cuisine: South Indian-Tirunelveli
Author:Padhu Sankar
Serves: 4-5
Recipe Category: Kulambu-Side Dish
Recipe Cuisine: South Indian-Tirunelveli
Author:Padhu Sankar
Ingredients needed
Cabbage
Carrot
Yellow Pumpkin/parangikkai
Broad beans/ avarakkai
Potato
Peas -1/2 cup
Turmeric powder -1/4 tsp
Salt as needed
Garlic – 4 cloves
Onion -1 medium size
Thin coconut milk -1 cup
Thick coconut milk – 1 cup
For grinding raw
Grated Coconut -1/3 cup or 4 tbsp
Fried gram /Pottukadalai -1 tbsp
Green chilli -3
Cumin seeds/jeera seeds -1 tsp
For the seasoning
Oil -1 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
Preparation
Chop onion and garlic and keep it aside.
Cut all the other vegetables into medium sized pieces. Total vegetables should be around 4 cups excluding peas.
Extract thin and thick coconut milk and keep it ready. Check out how to extract coconut milk.
Grind coconut, fried gram, green chilli and cumin seeds to a smooth paste and keep it aside.
Method
Take a pan/pressure cooker, add all the vegetables including peas.
Add salt, turmeric powder, onion, garlic and thin coconut milk. Cook until the vegetables become tender.
Add ground coconut paste and cook for a few more minutes.
Then add thick coconut milk, heat it and remove from flame. Do not boil or cook for a long time once you add thick coconut milk as the mixture might curdle.
Heat oil, add mustard seeds, when it splutters, add curry leaves and pour it over the sodhi.
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View Comments (5)
Most of ur recipes are simple and this is not exceptional
Hi this is Jothi. Am from tirunelveli and this is my favourite dish. This is traditional dish too. So I don't want to be wrong. In this we will add carrot beans and potato only. And we will add siruparuppu. Three times milk should be taken. It is not so easy to be done within fifteen minutes.
I make this recipe but I don't add coconut milk I add finely grated coconut instead.
Very nice recipe
Hi,
I have been preparing sodhi almost 40 years. Your method is not the traditional, authentic way of preparing it.
Your sodhi recipe is missing a few ingredients and ingredients that are not normally added.
The traditional sodhi is not as thick as pictured here. Also, it is sambar onions/ shallots, carrots, drum stick, potatoes and some add large chunks of cabbage. No beans, no pumpkin, no avarakkai and no peas. Traditional sodhi does not have any of these vegetables.
Beans on occasion can curdle the coconut milk.
Ginger is a must for the ground masala. Ginger adds taste and helps to digest coconut well. Add the ground masala with the second portion of coconut milk. Once the raw smell disappears, add the final portion of thick coconut milk. Simmer for a few minutes. Take of the stove. Add tempering.
Also, it is prepared on the stove without salt. After the tempering and once it has been taken off the heat, salt and lime juice are added.
My grandmother substituted cashews for fried gram/pottukadala. You can add a tablespoon of cooked mung dal for thickness. Too much and the flavor of coconut milk is gone.