Sodhi Recipe, Tirunelveli Sodhi Kuzhambu for appam, idiyappam

Sodhi is the Tirunelveli version of a vegetable stew.The addition of lentils and drumstick makes this sodhi a sublime side dish. Its served with rice at weddings. Its also called as Maapillai Sodhi. Maapillai means groom. This is one of the dishes that’s made for the feast after wedding in the Tirunelveli region. I got this recipe from Thivya, my classmate in post graduation. Thivya was a very very studious girl in college . She was a 9+ grader. She used to ace her papers while we were lost deep in the question papers trying to understand what was asked. There used to be a great professor called Kannan who taught us finance. We had weekly tests and we would get a decent score if it was a closed book test. Whenever there was an open book test, we all would flunk. Except one person. Yes. That’s our Thivya Subbukutty! We were scared of open book tests. No one knew from where the questions were asked. There is a general belief in Tamilnadu that eating ladies finger will make you intelligent in math. Forget ladies finger. Go make Sodhi. This is a time tested delicious route for acing tests. Thivya’s secret is out today! She is from Tirunelveli and this is her moms recipe for Sodhi.
Here is the recipe for appam
Here is the recipe for idiyappam

Please Note: This is a family recipe. People might say garlic is never added in sodhi. Shallots and never onions are added in Sodhi etc….This is my food, my friends and family way!

There are a few prep steps involved in this recipe.
Cook the moong dal in a pressure cooker for 3 whistles. Wait for the pressure to settle naturally. Set aside.

Cook the veggies with salt and water for 1 whistle, about 5 minutes in the pressure cooker. Wait for the pressure to settle naturally. Set aside.

Make a paste with water, ginger and green chillies. Set aside.

Heat coconut oil in a pan until hot. Add in the mustard seeds, curry leaves, cashewnuts and chopped garlic. Fry briefly until the mustard seeds pop. Add in the sliced onions and saute for a couple of minutes.

Add in the second and third coconut milk, cooked dal and the ground paste. Add in the salt. Let it come to a boil. Here is how to do coconut milk at home. See notes section below on how to substitute canned coconut milk.

Once the dal comes to a boil, add in the veggies. Add in the first pressed coconut milk. First coconut milk is very thick. After adding the first coconut milk, do not boil for a long time.

Let it simmer for a minute. Switch off the flame and let it cool for 10 minutes. Add in juice of a lime and mix well. Do not add lime when the mixture is boiling. The sodhi will become bitter.

Serve with appam or idiyappam. It goes well with rice too!

Sodhi Recipe, Tirunelveli Sodhi Kuzhambu for appam, idiyappam

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Sodhi recipe. Sodhi kuzhambu, kulambu recipe from Tirunelveli. Served with rice, appam or idiyappam. Tamil style step by step recipe.

• Total Time: 40 mins
• Yield: 4 servings 1x

Ingredients

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For Cooking Dal

• 1/4 cup split yellow moong dal
• 3/4 cup water

Cooking Veggies

• 1 potato, diced
• 1 medium size carrot, diced
• 10 beans, chopped
• 1/4 cup green peas
• 1 drumstick, chopped
• 3/4 teaspoon salt
• 1/4 cup water

Paste

• 2 tablespoon water
• 2 inch piece ginger
• 5 green chillies

Other Ingredients

• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 5 cashewnuts
• 4 cloves garlic, chopped
• 1 onion, sliced
• 1/2 teaspoon salt
• Juice of a lime (About 3 teaspoon)

Coconut milk

• Coconut milk taken from half a coconut
• 1/2 cup first pressed milk
• 1/2 cup second pressed milk
• 1/3 cup third pressed milk

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Instructions

1. Cook the moong dal in a pressure cooker for 3 whistles. Wait for the pressure to settle naturally. Set aside.
2. Cook the veggies with salt and water for 1 whistle, about 5 minutes in the pressure cooker. Wait for the pressure to settle naturally. Set aside.
3. Make a paste with water, ginger and green chillies. Set aside.
4. Heat coconut oil in a pan until hot. Add in the mustard seeds, curry leaves, cashewnuts and chopped garlic. Fry briefly until the mustard seeds pop. Add in the sliced onions and saute for a couple of minutes.
5. Add in the second and third coconut milk, cooked dal and the ground paste. Add in the salt. Let it come to a boil.
6. Once the dal comes to a boil, add in the veggies. Add in the first pressed coconut milk. First coconut milk is very thick. After adding the first coconut milk, do not boil for a long time.
7. Let it simmer for a minute. Switch off the flame and let it cool for 10 minutes. Add in juice of a lime and mix well.
8. Serve with appam or idiyappam. It goes well with rice too!

Notes

Substituting canned coconut milk
If using canned coconut milk, add the milk at last. Add 1/2 cup water instead of second and third pressed milk. Use 3/4 cup of canned coconut milk in the place of first pressed coconut milk.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu