Sodhi is a vegetable stew that originated from Tirunelveli and is often served as a side dish with rice at weddings. It is also known as Maapillai Sodhi, which translates to groom’s stew, as it is a popular dish served during wedding feasts in the Tirunelveli region. Lentils and drumstick are added to the stew to make it more flavorful. Sodhi is made with coconut milk as the main ingredient, along with a small amount of moong dal and mixed vegetables. It is a popular breakfast dish in South India, especially in Kerala and Tamil Nadu.
Appam, another popular South Indian breakfast dish, is a soft and light pancake with a crispier edge and a slightly thicker center. To make homemade Appams without yeast or baking soda, it is important to let the batter ferment properly to achieve the correct consistency, which is slightly thinner than dosa batter. Appam and sodhi make a perfect combination for breakfast or dinner, and step-by-step photos and videos are available to help with the preparation.
Sodhi Recipe | Tirunelveli Sodhi Kuzhambu For Appam, Idiyappam | Side dish for appam
Ingredients
To prepare Sodhi
Instructions
To prepare sodhi
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To prepare Sodhi, add cut drumsticks, diced carrots, beans, potatoes and green peas.
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Add enough water to cook. Cover and cook in medium flame.
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In pressure pan add water, moong dal and turmeric powder.
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Add roughly crushed green chillies and ginger and mix it well.
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Pressure cooks in medium flame for 3 whistles to become mushy.
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To prepare Sodhi, heat the pan add coconut oil.
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Temper with cinnamon stick, cloves and bay leaf.
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Add few small onions and curry leaves.
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Add cooked vegetables with water.
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Add cooked and mashed moong dal.
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Add 3rd thin coconut milk, reserve first and second thick coconut milk.
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Add enough salt and allow to boil for 5 minutes.
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Now add first and second thick coconut milk and lemon extract.
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Do not allow to boil, it’ll cook in the heat of the pan itself.
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Finally add chopped curry leaves.
