You all know Tirunelveli is famous for “Godhumai Halwa” / “Irrutu Kadai Halwa“, it is also famous for Sodhi. Sodhi is a popular and unique dish from Tirunelveli side, they usually prepared for the occasion when the groom visits brides home for the first time. It is traditionally followed by the people living there and also called as “Mapillai sodhi”. It has a delicious taste of veggies which are cooked in coconut milk. I learned this recipe from Sumi a friend of mine, who is from Tirunelveli. I started liking it instantly. She also prepared potato curry and ginger pickle for side and it was really good and went well with Sodhi.
I am sure this will a good substitute for normal sambar and rasam. But it takes time to cook and one need patience to prepare. I am sure this will be a sure hit if you try at your kitchen. Its simply superb with hot rice and iddiyappam too.
Grated Coconut – 2cup
Vegetables – 2cup (I used carrot -1no, Beans- 5nos, potato-1big, frozen peas -1/4 cup)
Moong dhal – 1/4cup
Green chillies – 10nos
Small onions/ shallots – 10nos
Ginger – 2tsp finely chopped
Garlic – 4pods finely chopped
Lemon juice – 2tsp
Water – 2 and 1/2 cup
Coriander leaves few
Curry leaves few
Salt to taste
Oil – 1tsp
Mustard – 1/4tsp
Urad dhal – 1/4tsp
Hing – 1/2tsp
- Pressure cooks the moong dhal with enough water and smashes it and set aside.
- Wash and chop the vegetables as desired shapes.
- Wash and remove the skin of shallots. Finely chop or crush the ginger and garlic into tiny pieces.
- Make a fine paste of green chillies.
- Now grind the grated coconut by adding one cup of water and extract the first thick coconut milk and keep separately.
- Use the same coconut and repeat the same process to extract second and third coconut milk and keep separately. Now we are ready to start the Sodhi making process.
- In a broad vessel or pan take the third coconut milk and add the veggies to it and allow cooking in low flame for some time, stir frequently.
- When it half-cooked add the second coconut milk and mix gently till the veggies is fully done and get soft.
- Meanwhile in a frying pan add oil and fry the finely chopped or crushed ginger, garlic and sauté well till it turns golden brown.
- Then add the shallots and fry until translucent. Now switch off the flame and add this to the coconut milk.
- Now add the grind green chilli paste, salt, smashed moong dhal and mix well and allow boiling for 5 minutes till it gets thickens, take care should cook in low flame.
- At this stage add the first thick coconut milk and allow boiling couple of minutes and remove from fire.
- Finally season with mustard seeds, urad dhal, hing and curry leaves. Add lemon juice 2tsp and mix gently.Garnish with coriander leaves.
Serve hot with Rice and accompanied with potato curry or ginger pickle!!
- You can also include drumstick and brinjal to this.
- Add the lemon juice, after you remove from fire.
- The consistency of sodhi should be little watery than sambar and serve generously until it runs out of rice.
- I prefer adding the fresh extract coconut milk, than the store bought coconut milk.