Back-to-back I was busy with my cousin's wedding and was travelling so much for the past two months. Though feeling little exhausted, I was happy after meeting the loved ones in the family. Today's post is about famous Tirunelveli Sodhi aka Coconut Milk Vegetable Stew. This is again Aachi's recipe which I got it from my mom. Mom makes it monthly once or twice along with Idiyappam for dinner. I too make it for dinner, both Happy and Jany likes it. Here, we go for the step by step preparation.
Ingredients:Moong Dal - 2 tbsp
Thin Coconut Milk - 2 Cups
Thick Coconut Milk - 1 Cup
Carrot - 1
Beans - 3
Drumstick - 1
Potato - 1(small)
Shallots(small onion) - 10
Garlic - 5 cloves
Ginger - 1 inch piece(chopped finely)
Green Chilli - 2 to 3
Lemon - 1/2
Salt - as required
To Temper:
Coconut oil - 1 tsp
Custard - 1 tsp
Curry leaves - few
Method:
1. Chop the vegetables and pressure cook the moong dal. The dal should not be cooked mushy. Extract thick and thin coconut milk.
2. In a pan add some coconut oil, add the small onion, garlic, green chilli and ginger. Saute it until the onions turn transparent. Then add the chopped vegetables and saute it for 2 to 3 mins. Add the thin coconut milk and cook the vegetables until soft.
3. After the vegetables are cooked add required salt and add the cooked moong dal. Then add the thick coconut milk and when bubbles start forming at the sides of the pan switch off the flame.
4. Finally, squeeze the lemon and give it a quick stir. In a tadka pan, temper the items under 'To temper' and add it to the sodhi.
- The ginger and lemon gives a unique flavour to the sodhi, so don't skip it.
- The coconut milk will start to seperate if you boil the sodhi after adding thick coconut milk. So switch off the flame before it starts boiling.
- Don't overcook the moong dal and make it mushy.
- Just pour plenty of sodhi over the Idiyappam and mix it while eating. It tastes divine and you can drink the remining sodhi after having the Idiyappam :)
Happy's Cook - Divya
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