Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew
A Tirunelveli Kuzhambu recipe called Sodhi Kuzhambu that is prepared in a coconut milk gravy and cooked along with an assortment of seasonal vegetables. Serve it along with any South Indian breakfast item as a side dish.In association with Preethi Kitchen Appliances
Sodhi Kuzhambu or better known as "Mappillai Sodhi" in Tirunelveli area of Tamilnadu. Mappillai means bridegroom in tamil and this coconut milk based curry is prepared by bride's family to treat their son in law on the first visit to bride's place after marriage. The curry is so mild with full of wonderful flavor, goes well with rice, idli dosa, idiyappam typically with almost all South Indian breakfast items.
If you like this recipe of Tirunelveli Sodhi Kuzhambu, here are a few more Kuzhambu Recipes :
- 1/4 cup Yellow Moong Dal (Split) , washed and kept aside
- 1 Potato (Aloo) , cut into small pieces
- 8 Green beans (French Beans) , cut into small pieces
- 1 Carrot (Gajjar) , cut into small pieces
- 1/4 cup Green peas (Matar)
- 1/2 cup Cauliflower (gobi) , florets
- 2 Drumstick , cut into 1 inch pieces, cut lengthwise
- 5 Pearl onions (Sambar Onions) , cut into half
- 1 Tomato , cut into quarters
- 1/4 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Sunflower Oil
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Lemon juice
- 1 cup Fresh coconut , grated
- 1 inch Ginger
- 7 cloves Garlic
- 4 Green Chillies , slit
- 1 sprig Curry leaves
- Coriander (Dhania) Leaves , for garnish
- Salt , as per taste
How to make Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew
To begin making Tirunelveli Sodhi Kuzhambu, into a pressure cooker, add the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks and peas Add a pinch of asafoetida along with 1/4 cup water.
Pressure cook the vegetables for 2 whistles and release the pressure immediately by running the pressure cooker under running water.
Open the lid and transfer the cooked vegetables into a bowl. This is done in order to keep the nutrition and colour of the vegetables.
In the same pressure cooker at 1/4 cup moong dal along with 1/4 cup water. Pressure cook for 3-4 whistles and turn off the pressure cooker. Release the pressure naturally.
In the small jar of a mixer, add green chillies, ginger, 5 cloves of garlic and grind to a smooth paste. Set aside.
*To prepare the coconut milk
Next add the coconut and grind into coarse mixture.Then add 1/2 cup of water and grind into smooth paste. Transfer the coconut paste into strainer and extract the coconut milk. That's the thick coconut milk.
In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste.Extract through the strainer and discard the coconut residue. This is thin coconut milk.
Heat a kadai with 1 tablespoon oil on medium flame. Once the oil is hot, add mustard seeds & cumin seeds
Once the mustard starts sputtering, add the chopped onions, remaining garlic cloves and curry leaves. Saute till the onions and garlic becomes translucent.
Next add in the ginger, garlic chilli paste and saute until the raw smell goes away.
Add in the chopped tomatoes and cook until the tomatoes turn mushy.
Now add in the pressure cooked vegetables and moong dal into the kadai. Mix well.
Once all the ingredients are mixed well, add the thin coconut milk and let it simmer on a low flame for a few minutes.
Finally add the thick coconut milk and mix well. Let it be on a flame for 3 mins & switch off the flame.
Finally add the coriander leaves and lemon juice & mix well. Your Sodhi Kuzhambu is ready to be served.
Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew is part of the Indian Curry And Gravy Recipe Contest