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Vegetable Sodhi

Kamala

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.

Vegetable Sodhi
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Vegetable Sodhi

Recipe by S Kamala
Recipe rating: N/A
Course: KuzhambuCuisine: Indian, TamilDifficulty: Medium
Servings

5

servings
Prep time

10

minutes
Cooking time

45

minutes

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.

Ingredients

  • 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)

Directions

  • 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.

Notes

  • 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.
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