Thursday, 25 July 2013

Sodhi | Thenga Paal Kulambu | Watery Coconut Milk Curry | Coconut Milk Vegetable Stew | Maapillai Sodhi Recipe

Sodhi is a very popular South Indian Vegetarian curry prepared using certain vegetables and coconut milk. Its a very mild flavored watery curry and the best thing about this curry is it needs very little oil and ingredients, yet tastes so divine. I tasted this curry in my MIL's home and immediately fell in love with it and got the recipe from her. When I inquired about the curry, she said that the curry is very popular in the South Indian districts such as Tirunelveli and Tanjore, where they used to serve this curry specially on the feast after marriage as a part of the ceremony, hence the name Maapillai Sodhi. Glad I tasted this curry, I definitely felt like I have missed this curry for long. The curry was so mild with a hint of cinnamon flavor and the vegetables in it tasted too good, when accompanied with a spicy side-dish this definitely makes a satisfying platter. It was almost like mor kulambu that has a runny watery consistency. You can call it a coconut milk soup too. The curry is basically prepared with thin and thick coconut milk then flavored with cinnamon; and the addition of lemon lemon perks up the flavors. You can prepare this curry with vegetables like carrots, beans, cauliflower, drumstick, brinjal and potatoes. Who says South Indian curries are spicy and hot? here we have a nice mild and tasty curry that will definitely become one of your delectable favorites. 




INGREDIENTS


Serves 2 people
Total Preparation Time - 30 minutes
  1. Coconut - Half of a medium sized coconut 
  2. Yellow moong dal / Green gram dal / Paasi Paruppu - 5 tablespoons 
  3. Shallots - 5 to 8 
  4. Carrots - 1 (chopped into small pieces)
  5. Beans - 10 (chopped into small pieces)
  6. Potato - 1 (peeled and diced into medium sized cubes) 
  7. Green chillies - 1 
  8. Garlic pod - 3 
  9. Lemon - Juice from half of a lemon 
  10. Curry leaves - A handful 
  11. Cinnamon stick - 2 small pieces
  12. Turmeric powder - 2 pinches 
  13. Salt - As per taste 
  14. Oil - 1 tablespoon (coconut oil preferably)

PREPARATION METHOD

  • Wash moong dal and add it to a cooker. Pour water until there is an inch water above the dal and add salt. Close the cooker and pressure cook it for 10 minutes on low flame. The dal should be well cooked and mushy. 
  • Grate the coconut and grind coarsely using a blender. Now pour 100 ml of water and grind again into a fine paste. Then strain using a small pore strainer or a place in a white cloth and squeeze out the thick milk. Set this aside, do not discard the ground coconut mixture, you will need it to extract thin milk. To extract thin milk pour some 500 ml of water to the coconut mixture mix well and extract thin milk from it and set aside. 
  • Now place a pot/deep pan on flame, pour the second coconut milk into it and add the chopped onions, chopped beans, cubed potatoes, slit green chilly, garlic pods, a small cinnamon stick, add salt, turmeric powder and cook on low flame.  
  • When the vegetables gets half cooked add the cooked moong dal stir well. Check for salt and add if needed. 
  • Close the pot/pan with a lid and cook until the vegetables are done. 
  • Open the pot and pour the thick coconut milk after the veggies gets cooked well, stir well. Cook only until a boil, do not cook further. Pour the lemon juice now and remove from flame. 
  • Place a pan / tadka pan on flame and pour 1 tbsp of oil to it. After the oil heats up, add the other cinnamon stick and curry leaves and let it splutter. Add this tempering mixture into the prepared sodhi. 
  • Close pot with a lid for few minutes for the flavors to incorporate into the kulambu, then serve!! 

TIP 1: The curry should be watery, not thick. It should be very runny in consistency. 

TIP 2: You can even saute the garlic pods and then add it to the curry, this will give it a very nice flavor.

TIP 3: Turmeric powder gives a nice mild yellow color, but you can avoid it to get a white colored sodhi.

TIP 4: See that you use fresh coconut only then the curry will taste good. 

TIP 5: You can also add cauliflower, brinjal and drumstick along with carrots and beans. 



A mild tasting and pleasant coconut milk curry is now ready!! Serve with steaming hot rice and enjoy!!



Sending this recipe this to Vegan Thursday




32 comments:

  1. authentic sodi akka and it tastes really good.love this recipe to the core

    ReplyDelete
  2. looks so yummy .. traditionally done

    ReplyDelete
  3. Nice pictures. The curry looks wonderful. I have never had this before so should try :)

    ReplyDelete
  4. I have never had anything like this...exotic, and delicious!

    ReplyDelete
  5. what a coincidence..I posted the same recipe on my page...Looks perfect and delicious..

    ReplyDelete
  6. lovely recipe..very tempting..

    ReplyDelete
  7. heard a lot about this recipe da.. thanks for sharing.. like ur new prop collection :)

    ReplyDelete
  8. Looks delicious n nice clicks!!

    ReplyDelete
  9. Love the thenga paal kuzhambu ,without the moong dal I feel it is almost like Kerala stew.

    ReplyDelete
  10. Gorgeous click dear. I agree with Meena. But, I will try ur version, gets the all important protein in too rite?

    ReplyDelete
  11. looks very very inviting and delicious... very beautiful clicks... love the sodhi...

    ReplyDelete
  12. Delicious and comforting sodhi.
    Deepa

    ReplyDelete
  13. Superb recipe with detailed instructions Divya! Only you possible :D...

    ReplyDelete
  14. Sodhi looks eye catching n yum!

    ReplyDelete
  15. Traditional thengai paal kuzhambu .. Beautiful clicks and nice presentation..

    ReplyDelete
  16. Looking nice.........A new type of curry......will definitely try it.
    shobha
    www.shobhapink.blogspot.in

    ReplyDelete
  17. Very new n interesting recipe da...sounds absolutely delicious n flavorful, exotic recipe..will try it for sure...nice props n pics...too good da :)

    ReplyDelete
  18. Looks delicious. nice pics.

    ReplyDelete
  19. The name itself is just catchy,mappillai sodhi looks super delicious,flavourful and awesome;

    ReplyDelete
  20. This recipe looks really interesting :) Great job !!

    ReplyDelete
  21. love the sothi with idiyappam da... lovely recipe and nice clicks... props elam kalakal...

    ReplyDelete
  22. Beautiful Divya!!! Love the clicks and the recipe. Yummm!

    ReplyDelete
  23. Ohhhh mouth watering!!!!!!thanx for the recipe

    ReplyDelete
  24. Very new curry sis ;-) finally one of your MIL's recipe :P love the props and clicks will sure try this sometime...

    ReplyDelete
  25. love ur clicks n props, delicious kulambu too :-)

    ReplyDelete
  26. Looks so good...love the addition of veggies ...

    ReplyDelete
  27. Sodhi looks too tempting, I wish I could make appam tonight, which is the best pair for Sodhi!!

    ReplyDelete
  28. looks very inviting..awesome recipe..

    ReplyDelete
  29. Sodhi looks really tempting, never tasted sodhi in my life but heard about it. Love the mood of the pictures, lovely! Even the vessels are perfectly shiny :)

    ReplyDelete
  30. I have really liked your article on flavoured tea india with suitable recipes to taste. They were awesome as I have tried them at home and really enjoyed the taste. Thank You.

    ReplyDelete

Thanks for the visit. Do drop in your valuable comments and suggestions :) Please do not add any links to your site/blog such comments will not be published. Click on notify me and get notified about my reply to your comments.

Most Loved Recipe

Grilled Chicken Recipe | Indian Style Chicken Grilled

Magazine Features!

Bake Without Oven

Bake Without Oven
Click for recipes

Disclaimer

All photos, and content here are clicked and edited by me. If anyone wishes to use the photos or contents, please get prior permission from the author and then use it. If found stealing will be strictly penalized. Comments are always welcome but spam and comments that seem to hurt any individual will be deleted without prior information.