Tirunelveli / Thoothukudi Sodhi Recipe

Sodhi Recipe is an South Indian flavorful curry. Sodhi recipe is prepared using coconut milk, moong dal and vegetables as main ingredient.
When I was studying at school, I have eaten this sodhi kuzhambu. Now I remembered this curry, then I googled.. I got many sodhi recipes, and this is the combination of some recipes. I prepared it the way I like and it came out really flavorful and tasty. Hubby liked it very much, since it is a mild healthy vegetarian curry. I hope you will like it too. After Mor Kuzhambu, I found this as good mild tasty vegetarian curry. I also posted Mor Kuzhambu.. If you want the recipe here is the link for Mor Kuzhambu: http://www.nancyscookery.com/2015/03/mor-kuzhambu-recipe.html

Sodhi Recipe

PREP TIME: 10 min   |   COOK TIME: 35 mins   |   TOTAL TIME: 45 mins

South TamilNadu Sodhi Recipe. A flavorful curry with moong dhal, vegetables and coconut milk

AUTHOR: Nancy Jay
PUBLISHED: June 16, 2015
CUISINE: Indian
RECIPE TYPE: Side
SERVES: 4

INGREDIENTS

• Moong Dal - 1 cup
• Coconut Milk - 1 1/4 cup
• Carrot - 1 cup chopped
• Potato - 1 cup chopped
• Drumstick - 5 pieces
• Lemon Juice - From 1 lemon
• Turmeric powder - 1 pinch
• Water - 3 cups


• TO TEMPER
• Tomato - 1
• Onion - 1
• Curry leaves - Few
• Oil - 1 tsp.


• TO GRIND
• Ginger - 1 inch cube
• Green Chilly - 3 (Or as Required)
• Coriander - 1 tbsp. (seeds/powder)
• Garlic - 5 pods

DIRECTIONS

Add the chopped veggies, moong dhal, salt and water in a pressure cooker. Pressure cook it for 3 whistles in high flame. Since I have cut the veggies in bigger cubes it won't get mashed while pressure cooking. While the veggies and dal are getting cooked, add the ingredients under "To Grind" in a mixer.




Grind it to a fine paste by adding little water. Now add the ground paste and turmeric to the cooked dal and veggies and bring it to a boil until the raw smell of the ginger garlic paste is gone. If necessary add some water. The consistency should not be neither too thick nor runny.




When the raw smell of the ginger garlic paste is gone, add turmeric coconut milk. Again check the consistency and add water if necessary. Then add salt and mix well in medium flame and do not allow it to boil.




Then heat oil in pan, add sliced onions to it.When the onions are golden, add tomato and once the tomato is smashed, add curry leaves to it.




Stir well and switch off the heat. This is the tempering. Now add the tempering to the curry and when the curry gives foam and just starts to boil, switch off the flame. Add lemon juice before serving.

Notes:
• Adding lemon juice at the end gives a good taste to the curry. Instead of this you can add mango pieces/amchur powder to the curry for the slight tangy taste
• Cut the veggies in big cubes so that it won't get mashed while pressure cooking.
• While grinding, add 3 to 5 green chillies to your taste, since adding thick coconut milk will increase the sweetness.
• I have used canned coconut milk. You can use the one made in home but add thick coconut milk.