SODHI -
A SPECIAL KUZHAMBU WITH COCONUT MILK BASE
Sambar is an every day Kuzhambu served with rice in almost all South Indian homes. Numerous other varieties of Kuzhambus are prepared on special occasions or on week ends for a welcome change. While Sambar is based mainly on tamarind and spice, other Kuzhambus based on tomatoes, yogurt and coconut milk are equally delicious. Sodhi is one such traditional festive Kuzhambu which is a regional specialty of Tirunelveli District in Tamil Nadu. Vegetables are stewed in fresh coconut milk to make a rich and flavoursome Sodhi Kuzhambu. Sometimes a scoop of mashed dal is added to thicken the milky Sodhi. I pressure cooked the vegetables with coconut milk for easy and fast cooking .
VEGETABLES
Carrots - 2
Green Beans - a fistful
Drumsticks - 2
Potatoes - 2
( Washed, peeled and chopped into one to one and a half inch long pieces )
FOR SEASONING
Coconut oil or Sesame oil - 2 tbsps
Cumin seeds - 1/4 tsp
Cinnamon - 1 inch
Green chillies -2 ( Slit )
Fresh ginger - 1 inch ( Peeled and chopped )
Baby onions ( Optional ) - 8 ( Peeled)
Curry leaves - a few
TO PRESSURE COOK
Green gram dal - 1/4 cup
Turmeric powder - 2 pinches
Garlic (Optional ) - 2 or 3 cloves ( Peeled )
TO ENHANCE TASTE
Salt - 1 tsp
Juice of one lime
TO EXTRACT COCONUT MILK
1. Soak 2 cups of grated coconut in one cup of warm water for about fifteen minutes .
2. Grind the soaked coconut gratings into a fine paste, squeeze the paste to extract milk using a strainer and keep the thick milk aside.
3. Add another cup of water to the squeezed out coconut, grind and extract the second milk. Repeat the procedure and extract milk for the third time.
TO PREPARE THE KUZHAMBU
4. Wash the green gram dal and add 1 cup of water, peeled garlic cloves and one pinch of turmeric powder. Set the vessel in a pressure cooker.
5. Take the chopped vegetables in another cooker vessel and add the second and third extract of coconut milk and a pinch of turmeric powder. Place it on top of the dal vessel.
6. Pressure cook until it gives out three whistles and switch off flame.
7. Heat oil in a kadai , add cumin seeds and cinnamon.
8. Stir in slit green chillies, chopped ginger, curry leaves followed by baby onions.
10. Mash the pressure cooked dal and add only one scoop to the kuzhambu.
11. Add salt and cook until the dal and vegetables blend together.
12. Mix 1/2 tsp of rice flour to the first coconut milk and add it to the Kuzhambu.( This is just a precaution to prevent the milk from curdling)
13. Switch off flame when the Sodhi Kuzhambu is about to boil.
Blend in the juice of lime and enjoy the flavoursome SODHI KUZHAMBU with steaming hot rice.
It tastes delicious with Idiyaapam , Dosas, and Parotas too.
A SPECIAL KUZHAMBU WITH COCONUT MILK BASE
Sambar is an every day Kuzhambu served with rice in almost all South Indian homes. Numerous other varieties of Kuzhambus are prepared on special occasions or on week ends for a welcome change. While Sambar is based mainly on tamarind and spice, other Kuzhambus based on tomatoes, yogurt and coconut milk are equally delicious. Sodhi is one such traditional festive Kuzhambu which is a regional specialty of Tirunelveli District in Tamil Nadu. Vegetables are stewed in fresh coconut milk to make a rich and flavoursome Sodhi Kuzhambu. Sometimes a scoop of mashed dal is added to thicken the milky Sodhi. I pressure cooked the vegetables with coconut milk for easy and fast cooking .
VEGETABLES
Green Beans - a fistful
Drumsticks - 2
Potatoes - 2
( Washed, peeled and chopped into one to one and a half inch long pieces )
FOR SEASONING
Coconut oil or Sesame oil - 2 tbsps
Cumin seeds - 1/4 tsp
Cinnamon - 1 inch
Green chillies -2 ( Slit )
Fresh ginger - 1 inch ( Peeled and chopped )
Baby onions ( Optional ) - 8 ( Peeled)
Curry leaves - a few
TO PRESSURE COOK
Green gram dal - 1/4 cup
Turmeric powder - 2 pinches
Garlic (Optional ) - 2 or 3 cloves ( Peeled )
TO ENHANCE TASTE
Salt - 1 tsp
Juice of one lime
TO EXTRACT COCONUT MILK
1. Soak 2 cups of grated coconut in one cup of warm water for about fifteen minutes .
2. Grind the soaked coconut gratings into a fine paste, squeeze the paste to extract milk using a strainer and keep the thick milk aside.
3. Add another cup of water to the squeezed out coconut, grind and extract the second milk. Repeat the procedure and extract milk for the third time.
TO PREPARE THE KUZHAMBU
4. Wash the green gram dal and add 1 cup of water, peeled garlic cloves and one pinch of turmeric powder. Set the vessel in a pressure cooker.
5. Take the chopped vegetables in another cooker vessel and add the second and third extract of coconut milk and a pinch of turmeric powder. Place it on top of the dal vessel.
7. Heat oil in a kadai , add cumin seeds and cinnamon.
8. Stir in slit green chillies, chopped ginger, curry leaves followed by baby onions.
9. When the onions turn glassy add the pressure cooked vegetables.
10. Mash the pressure cooked dal and add only one scoop to the kuzhambu.
12. Mix 1/2 tsp of rice flour to the first coconut milk and add it to the Kuzhambu.( This is just a precaution to prevent the milk from curdling)
It tastes delicious with Idiyaapam , Dosas, and Parotas too.
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