Tirunelveli Sodhi | திருநெல்வேலி சொதி | Episode #05 | Rakesh Udan | Rakesh Raghunathan

Sodhi or Mappilai Sodhi is a recipe that is made by the Saiva Pillai community across the South of India. With its origins in Sri Lanka, learn how the recipe made its way to India and the story associated with it. Loads of vegetables cooked in the goodness of coconut milk and lentils. This pairs incredibly well with rice, dosai, idly, aapams and idiappams. Here is the recipe and the text below in english.

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Ingredients:
Par boiled vegetables - 2 or 3 cups (carrot/beans/potatoes)
Shallots / small onions - 15 nos
Ginger - 2 inch piece
Green chillies - 3
Moong dhal - 100 gms
Coconut milk (2nd and 3rd press) - 750 ml (recipe in the video)
Coconut milk (1st press) - 250 ml
Water - 200 ml
Coconut oil - 2 tbsp
Curry leaves - 1 sprig
Lemon juice - from 2 lemons

Tempering:
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig

Method:
1. Par boil / steam vegetables till half done.
2. Pressure cook moong dhal until soft (3-4 whistles)
3. In a wok, heat coconut oil and saute the ginger and green chillies
4. Once the colour changes, remove, cool and grind to a paste.
5. In the same wok, add more oil and saute shallots and curry leaves
6. Once the onions soften, add the par boiled vegetables, the ground paste and saute
7. Add the 2nd and 3rd press of coconut milk. Cover and cook till coconut milk reduces.
8. Remove cover and add the cooked moong dhal. Add some water if it is too thick. Add salt and allow it to boil.
9. Now, add the first press of coconut milk and let it come to a boil. Switch off stove.
10. Pour lemon juice and temper with ingredients mentioned under tempering
11. Serve hot with rice, aapams, idiappams, dosai and idly

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