Sodhi is a kind of vegetable stew cooked in coconut milk with vegetables and Moong Dal. In the Tirunelveli region of Tamilnadu, it is also called Mappillai (Bridegroom) Kolambu as this is served to the bridegroom whenever he visits the bride’s place. This Sodhi can be had with Idli, Dosa, Coconut Milk, any Indian flat bread, string hoppers etc. Ingredients
Fresh or Tinned Coconut Milk – ¾ cup
Mixed Vegetables – Parboiled – 1 cup (French Beans, Potato, Carrot)
Green Gram Lentil (Moong Dal / Pasi Paruppu) – ¼ cup
Coconut Oil – 2 tbsp
Mustard Seed (Rai) – ¾ tsp
Cumin Seed (Jeera) – 1 tsp
Shallots (Small Onions) – 10 (skinned)
Onion (Medium sized) – 1 (sliced)
Green Chilli – 4 (slitted)
Ginger – ¾ inch piece (Grated)
Cashews – 12 to 15
Curry Leaves – 1 string
Salt to taste
Cilantro (Dhania Leaves) – 2 tsp (chopped)
Garlic Pods – 10 Nos
Wash and clean the Moong Dal. Pressure Cook till it becomes soft. Mash it well when it is hot. Keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seed. When they start crackling, add Curry Leaves. Stir it for few seconds.
Add Onion, Shallots, Garlic and Cashew Nuts. Cook for a couple of minutes.
Add 2 tbsp of Coconut Milk and ½ cup of water and the mashed Moong Dal. Mix well. Allow to boil.
Once it starts boiling, simmer for 4 to 5 minutes. Add the cooked vegetables and simmer for 3 to 4 minutes more.
Add Coconut milk and continue cooking in low flame for a minute.
Add Dhania and mix.
Sodhi Kolambu is ready for serving.
- Use Coconut oil only. It gives a well-defined taste to the recipe.
- Cauliflower can also be added.
- One can use Haldi /Turmeric Powder. But, better to avoid it.
- Moong Dal must be mashed well.
- After adding Coconut Milk, do not cook for a long time and/or on high flame. It may cause the Coconut milk to curdle.