Vegetable Sodhi

Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.

The method of preparation may slightly vary from home to home. But basically it is prepared with different vegetables, like drumstick, carrot, beans, potato, cabbage, etc., cooked in coconut milk and spices like ginger, garlic, chillies, lemon juice and cooked dhal are added to it.

We can also prepare this with one or two vegetables only or add more vegetables of our choice.

This Sothi is always accompanied by “Ginger Chutney” and “Potato Chips” or “Potato Curry”. It is served mostly with hot rice. But it is also a good side dish for Idiyappam and Appam.

  • Idiyappam

    Difficulty: Easy

    This plain Idiyappam is a classic Kerala breakfast dish made with rice flour. It can also be served with coconut gratings

  • Appam

    Difficulty: Medium

    A classic breakfast dish that is commonly served in Kerala. It is usually served with Coconut Milk and Potato Stew.

Vegetable Sodhi

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.


  • Coconut (Big size) – 1

  • Potato – 2

  • Carrot – 1

  • Beans – 5 to 6

  • Sambar Onion – 10

  • Garlic flakes – 10

  • Lemon juice – 1 tablespoon

  • Green Gram (Moong) Dhal – 1/4 cup

  • Turmeric – a pinch

  • Fresh Ginger – 2″ piece

  • Green Chillies (small size) – 4 to 5

  • Oil – 2 tablespoon

  • Salt – 1 teaspoon or as per taste

  • Fresh green or black grapes – a handful (optional)


  • Wash all the vegetables. Peel the skin from potato and carrot. Cut it into medium size pieces.
  • Cut beans into 2” long piece. 
  • Peel the skin from onion and garlic and keep it as whole.
  • Remove the skin from ginger and cut it into small pieces.
  • In a pan add the green gram dhal and dry fry till it changes its colour to light brown. Add enough water and cook it till soft.
  • Grate the coconut and put it in mixie. Grind it for two to three rounds. Remove and extract the thick milk (it will be around 1 cup) and keep aside. Add some water to the coconut residue and again grind it and take out the milk second time. Repeat this one more time and take out the remaining milk third time. Combine the second and third time milk and measure it. If necessary add little water and make it three cups.
  • In a teaspoon of oil fry green chillies and ginger pieces for two minutes. Cool it and grind it to a fine paste.
  • In a heavy pan add oil and add sambar onion and fry for few seconds.
  • Add garlic flakes and fry that too for few seconds.
  • Then add all the vegetable pieces and fry for few more seconds.
  • Add the thin coconut milk along with salt and a pinch of turmeric powder. Stir well and cook it on medium flame till the vegetables are soft.
  • Add the ground chilli/ginger paste and stir well.
  • Then add the cooked dhal and mix it well. Allow to boil. When it starts boiling, reduce the heat and add the thick coconut milk. Stir it once again and keep it on the stove for few minutes.
  • Remove it. After five to ten minutes, add lemon juice and mix it well.
  • Add green/black grapes.


  • For one big coconut, normally we get one cup thick milk. If the coconut is small, then you can use half more coconut. If you get good quality tinned coconut milk, that can also be used. In that case, first put one or two tablespoons of canned milk and add enough water and make it thin and use it.


  1. hi aunty
    i tried this sodhi yesterday with idiyaapam. taste was excellent. i thank you very much for posting lot of wonderful recipes. would u please post some non-veg recipes if possible? that would be very much helpful for non-veg lovers like me.are u pure vegetarian?

  2. Meenakshi Rajeev

    hi maami I am yet to try sodhi.Fear of cholestral holds me back.Anyway planning to make for my sons.My husband nicknamed it ”cholestral kozhambu”.Maami i want different patterns of kanyakolams.Please post in your page.I want to draw at my doorstep on auspicious days.It is my request.Eagerly awaiting your updates.Thank you so much maami.With love Meenakshi Rajeev

  3. Meenakshi Rajeev

    hi maami can you post some nice kanyakolam patterns please?

  4. Meenakshi Rajeev

    Dear maami i am yet to try sodhi.Fear of cholestral holds me from preparing it.My hysband has fondly nick named it ‘cholestral kuzhambu’.Anyway i will make it for my sons.Will keep you posted.Thankyou.With love Meenakshi Rajeev

  5. S.N.Subramanian

    Dear Madam,
    Thank you for your receipes.
    They are soft and healthy.

  6. I really love your recipes. It suits our taste.
    Your photos are also superb and tempting.

  7. I thought Sodhi was a typical Jaffna dish. Whenever I come to India, no body seems to know it.
    The closest gravy which came close to that was Mor Kuzhambu. Sodhi is known is some areas of Sri lanka is as Aanam.

    • Hi Saku,

      Thank you for the information. This sodhi is prepared mostly in Tirunelveli (Southern part of Tamilnadu) or by the Tirunelveli people settled elsewhere.

  8. Hello Aunty it is very nice with hot rice thank u very much for ur recipe

  9. Hi kamala,
    I think your recipe is good .But try my stew too, that we make in Kerala

    Take 3 big onions,a big piece of ginger, 4-5 green chilles, 4-5 large potatoes,

    Cut onions, greenchillies and ginger length wise.
    Take a kadai pour 2cups of water and boil all of them till cooked.
    Boil potatoes separately ,peel and mash [into not so big pieces] them and add to the onion chilliesand ginger mix in the stove. Add salt .

    prepare coconut milk from I/2 a coconut
    Pour the last extracted milk,first after it boils for sometime add the second extract.cook it for abouy 10 min and before you off the stove and the first thick coconut milk .and 2 sprigs of curryleaves. ,a little coconut oil and cover with a lid. This is good for idlis and dosas.


    • Thank you Nandini for sharing a good Kerala stew. I learnt a potato stew (which I already posted in my site) from a friend from Kerala, slightly different from yours. I will try your version and post it soon. Hope you won’t mind posting your recipe in my blog.

  10. Kavitha Ravichandra

    Hi, today I tried this recipe, never heard the name itself before. It came out delicious………..
    Thank you

  11. hai kamala mam,
    i searched for vegetable kuruma recipe.. but that was not here… can u post it for us…..

  12. Thanks mam for your reply…

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