Here is the simple, step by step recipe of An age old, traditional, iconic recipe of Tirunelveli people. It is the mandatory item to be served in the feast made on the next day of marriage and the people never miss to have this next day feast for this tasty and delicious gravy. The sodhi kuzhambu mesmerizes you when had with potato fry and ginger curry. Most of the Restauraunts here offer this atleast once in a week with the regular melas. Since it is a rich gravy made full of coconut milk and served with spicy and hot potato curry, Inji pachadi (Ginger curry) is also served along with this as side dish to enhance digestion and feel light...
- Pre time: 30 mins
- Cooking time: 20 mins
- Serves: 4
Ingredients for making Tirunelveli Sodhi Kuzhambu:
- Coconut shells 3
- Boiled moong dal fom 3 tb spoons of moongh dal
- Ginger juice taken from 25 gms of ginger
- Slitted green chillies 7
- Shallots 10
- Garlic pods 10
- Cauliflower flourets 5 or 6
- Few pieces Chopped vegetables like beans, carrot, potato, drumstick and Lemon 1
- Salt to taste
- Butter beans and green peas if available
How to make Tirunelveli Sodhi Kuzhambu?
Shred the coconut or cut them in to pieces.
Put them in a blender, add some water and grind well.
Filter them in a sieve and extract 200ml of thick coconut milk and keep aside.
Put the residue back into the blender, add water and take out. Pour some more water into the stuff and take thin coconut milk of 750 ml passing through the sieve.
Pressure cook the moong dal to soft adding water and keep aside.
Peel off the skin of ginger grind it with water, filter it and keep juice aside.
Now Keep a broad pan on the stove and pour 2 tea spoons of oil into it.
Fry the green chillies, shallots and garlics for few minutes in low flame.
Then add other vegetables and stir well.
Pour the second thin coconut milk into it.
Let the vegetables boil and cook well till becoming soft. (Don't add salt)
Once the vegetables are well boiled add the moong dal into it and wait till it boils for 2 minutes.
Now switch off the stove.
Keep the pan down.
Add required salt to it, the thick coconut milk, ginger juice to it and mix well.
Squeeze a full lemon into it.
Keep the sauteing pan on the stove and in a tea spoon of oil do the seasoning with curry leaves and cumin seeds and put it on the gravy. Mix well.
Now the creamy, rich and mild spicy Sodhi Kuzhambu is ready to serve.
Adding Salt, ginger juice, thick coconut milk, lemon and sautéing all this should be done only after switching off the stove.
Mix this with hot steaming rice and relish with potato crisps or fry and ginger curry as side dish.