Tuesday, March 20, 2012

Sodhi Kulambu ~ tirunelveli special

Sodhi, also known as mapillai sodhi, a speciality kulambu/gravy made in tirunelveli, kanyakumari districts. This sodhi is prepared for the newly married groom by his mother in law, when the groom first visits bride’s home. Lovely occasion isn’t it? Traditionally this sodhi kulambu is served with inji thuvayal/ginger chutney. When I prepared and ate, I felt spicy potato poriyal or roast will go really well with this sodhi.




 I prepared this sodhi, just for its fancy name and to find out, is the fancy name worth for it. Well it’s certainly a rich dish with lots of coconut milk and lots of vegetables that makes perfect to serve for son-in-law to impress him.

                   
Vegetables cooked in coconut milk makes this kulambu very delicious. what makes this different is, using green chilly and using moong dal/roasted gram for thickening  this kulambu.

       

Mapillai Sodhi Kulambu

Serves 3
Recipe source: AVM mangayar choice book


     Ingredients:

·         Carrot – 1
·         Potato – 1
·         Beans – 10
·         Green peas – ¼ cup
·         Brinjal – 2
·         Drumstick – 1
·         Onion – 2
·         Ginger – 2 inch size
·         Garlic – 5
·         Green chilli – 5
·         Coconut – ½ grated / thick coconut milk – 1 and 1/2 cup
[mudhal thengaai paal / first pressed – 1 cup and second pressed / irandavathu paal – 1 cup]
·         Roasted gram / pottukadalai – 1 tbsp
·         Turmeric powder – a pinch
·         Curry leaves – 1 sprig
·         Sesame oil /coconut oil – 2 tsp + ½ tsp
·         Mustard – 1/2 tsp
·         Fenugreek – ¼ tsp
·         Lemon juice – 2tsp

  
      Method:

1.     First, chop the vegetables, brinjal, drumstick, carrot, potato and beans into big chunks. Chop the onion, ginger and garlic finely. Extract coconut milk. Make sure you have first pressed coconut milk about 1 cup separate from the second pressed coconut milk 1 cup. if you are using store bought coconut milk, use 1 cup as it is and dilute 1/4 cup of coconut milk with 1/2 cup of water.

2.       Heat a pan, add 2 tsp oil, add green chilli and sauté it for at least 1 minute till it turns soft.

3.    Remove the green chillies and add finely chopped ginger, garlic, fenugreek seeds and sauté them well. Next add finely chopped onions and sauté till it turns translucent. Now add the chopped vegetables, green peas and sauté along with the onions for at least 3-4 minutes. Add turmeric powder, salt for the vegetables and mix it. Add 1 cup of water and second pressed coconut milk to the vegetables and let the vegetables boil for 10 minutes in medium flame. to cook drumstick it takes 10 minutes, if you are not using drumstick, then let the vegetables cook for just 6 minutes.

4.     Now grind the sautéed green chillies along with roasted gram dal/pottukadalai with little water into a fine paste.

5.   Check whether vegetables are cooked or not, if cooked add the grinded roasted gram/ pottukadalai paste and give a mix.  Turn the flame low. Now add first pressed coconut milk and let the sodhi boil in low flame. It takes 1 or 2 minutes. Once it boils, remove the sodhi from flame. Add lemon juice and give a stir.

6.   Heat a small tempering pan, add ½ tsp oil, add mustard and let it splutter, and then add curry leaves. Transfer the tempering to the sodhi.

7.   Serve with hot steamed rice, potato roast and with some ginger chutney.


Notes:
You can choose any vegetable, or this sodhi can be prepared as a plain one without any vegetable.

Many people add cooked moong dal (1/4 cup) to this sodhi. you can try that and avoid using roasted gram.



So what did your mom cooked first for you husband?  Friends, Love to hear from you.


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