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    Home » Gravies |Curries | Side Dishes » Side dishes

    Sodhi | Tirunelveli Sodhi Kuzhambu

    Published: Oct 14, 2015 · Modified: May 16, 2020 by Ramya · 18 Comments

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    CH_DSC_0119_14

    The first time I heard about this recipe is from my BFF, MP. Her mom is from Tirunelveli, South of Tamilnadu which is very famous for wonderful food. Every part of our country has a food story and beautiful food, isnt it? Everytime I visit her place, I get treated to the specialties that turn out quite new to me. Her mom is an excellent cook and something as simple as plain toor dal and poondu kuzhambu tastes magical when cooked by her 🙂 During one of our conversations a couple of years back, she told me how she made Sodhi for lunch that day. Having never heard of the name before I was very intrigued and got to know not only the recipe but also why it is very popular. This dish is also called “Mapillai” (Son-in-law) Sodhi for this gets made specially every time the son-in-law visits home. Why – simply because it is considered a rich dish. I was amazed by the simplicity of it and decided to give it a try immediately. As I was super lazy those days to keep this blog updated, this recipe never found the daylight. I made it again recently and had to post it here.

    The recipe is very simple to make and is filled with the goodness of vegetables. Not only it is colorful, it’s quite tasty, what with the vegetables being cooked in the coconut milk. The spices used are minimum for this recipe and yet it is quite flavorful. I used homemade coconut milk where I blended grated coconut with a cup of water to get the thick coconut milk and the subsequent extraction of coconut milk turns out thin. To thicken the gravy, ½ cup of cooked moong dal is used. It tastes super good with hot rice and spicy ginger chutney by the side.

    To make Tirunelveli Sodhi Kuzhambu Recipe

    • Servings: 4
    • Time: 30 mins
    • Difficulty: Easy
    • Print

    What I used –
    • Chopped Mixed Vegetables, 2 cups (Carrots, Beans, Potato, Green Peas)
    • Chopped Onions, more than ½ cup or 1 large
    • Green Chillies, 2 – 3
    • Thick Coconut Milk,5 cups
    • Thin Coconut Milk, 2 cups
    • Cooked Moong Dal, ½ cup
    • Oil, 1.5 tsp
    • Salt, as required

    CH_DSC_0125_15

    How I made –

    1. In a nonstick pan, heat oil. Add slit green chillies. Fry them for ten secs and add chopped onions. Fry until translucent.

    prep1

    2. Add chopped vegetables and fry for 2-3 mins on medium or low flame.

    prep2

    3. Add thin coconut milk to the pan and mix well. Add required salt. Let the vegetables cook in the coconut milk for 5-7 mins on low flame. Cover the pan with a lid. Add cooked moong dal to the boiled vegetables and stir well. Check for salt. Cook the Sodhi for another 2-3mins.

    prep3

    5. Now add the thick coconut milk, mix well. Let the Sodhi heat up on low flame for a min. Remove it from heat. Do not let it boil or the coconut milk curdles.

    prep4

    6. Serve hot with rice and ginger chutney on the side.

    CH_DSC_0115_13

    Note –
    • To extract the coconut milk, add 1.5 cups of chopped or grated coconut in a mixer jar, add 1.5 cups of water and blend for 1-2mins. Strain the coconut milk which would be thick. That is the first or the thick coconut milk. Repeat the process with another 2 cups of water to get the 2nd or thin coconut milk.
    • Along with these vegetables, drumstick pieces can be added too.
    • I cooked 2.5 tablespoon of moong dal in a pressure cooker for 3 whistles to cook the dal to a mush.
    • Adjust the spice levels as per preference.
    • Always cook this on low flame, do not burn the vegetables or onions – to retain the beautiful off-white color of the gravy.

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    1. Lynz Real Cooking

      October 14, 2015 at 5:41 pm

      This sounds so good! I love the name very cool!

      Reply
      • CHCooks

        October 14, 2015 at 6:28 pm

        Hahaha thank you Lynn 🙂

        Reply
        • Lynz Real Cooking

          October 14, 2015 at 6:30 pm

          son in law! fun

          Reply
          • CHCooks

            October 14, 2015 at 7:06 pm

            Yeah!! 😀

            Reply
            • Lynz Real Cooking

              October 14, 2015 at 7:11 pm

              🙂

    2. It's All About Food

      October 14, 2015 at 6:20 pm

      ?looks awesome

      Reply
      • CHCooks

        October 14, 2015 at 6:28 pm

        Thank you Anjali 🙂

        Reply
    3. srividhya

      October 14, 2015 at 6:25 pm

      One of my favorite recipe. Kovilpatti la padichadunala got a chance to taste all the south side delicacies. I use potatoes n drumstick only. Should try it with other veggies too.

      Reply
      • CHCooks

        October 14, 2015 at 6:28 pm

        I had lot of drumsticks and forgot to add it Sri 🙂 I should try your version sometime 🙂

        Reply
        • srividhya

          October 14, 2015 at 6:41 pm

          he he it happens. I keep forgetting to add some veggies in kuruma and biryani. 😉 😉

          Reply
          • CHCooks

            October 14, 2015 at 6:42 pm

            😀 😀

            Reply
    4. Traditionally Modern Food

      October 15, 2015 at 2:25 am

      My fav side:-) coconut milk diea magic in this ..looks delicious

      Reply
      • CHCooks

        October 15, 2015 at 10:53 am

        yeah.. coconut milk is the magic in this recipe 🙂 thanks dear!

        Reply
    5. Freda @ Aromatic essence

      October 15, 2015 at 10:10 am

      Lovely! veggies with coconut milk is surely delicious 🙂 I love that cute balti 🙂

      Reply
      • CHCooks

        October 15, 2015 at 10:53 am

        hahaha thanks a lot dear! 🙂

        Reply
    6. Chitra Jagadish

      October 19, 2015 at 1:19 pm

      Wow delicious Kuzhambu. ..

      Reply
      • CHCooks

        October 19, 2015 at 3:16 pm

        Yeah it is very good 🙂

        Reply
    7. Jo

      October 23, 2015 at 2:27 am

      Interesting receipe. This resembles the kerala vegetable stew, except for the moong dal part. Have you tried stew?

      Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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