Sodhi Kulambu (சோதி, సోది, सोधी) Traditionally this sodhi kulambu is served with inji thuvayal/ginger chutney or roasted potatoes.
Vegetables cooked in coconut milk makes this kulambu very delicious. what makes this different is, using green chilly and using moong dal/roasted gram for thickening this kulambu.
Regional Dish: Tamil Nadu
Cuisine Style: Tamil Nadu | Cooking Time 30 mins | Take it with rice | Type Curry| Shelf Life : 1 day| Quantity : 3 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (225 Kcal), Carbohydrates (22 g), Protein (1.2g), Fat (6.8 g).
- Carrot – 1
- Potato – 1
- Beans – 10
- Green peas – ¼ cup
- Brinjal – 2
- Drumstick – 1
- Onion – 2
- Ginger – 2 inch size
- Garlic – 5
- Green chilli – 5
- Coconut – ½ grated / thick coconut milk – 1 and 1/2 cup
- first pressed – 1 cup and second pressed– 1 cup
- Roasted gram– 2 tbsp
- Turmeric powder – a pinch
- Curry leaves – 1 sprig
- Sesame oil /coconut oil – 2 tsp + ½ tsp
- Mustard – 1/2 tsp
- Fenugreek – ¼ tsp
- Lemon juice – 2tsp
1. First, chop the vegetables, brinjal, drumstick, carrot, potato and beans into big chunks. Chop the onion, ginger and garlic finely. Extract coconut milk. Make sure you have first pressed coconut milk about 1 cup separate from the second pressed coconut milk 1 cup. if you are using store bought coconut milk, use 1 cup as it is and dilute 1/4 cup of coconut milk with 1/2 cup of water.
2. Heat a pan, add 2 tsp oil, add green chilli and sauté it for at least 1 minute till it turns soft.
3. Remove the green chillies and add finely chopped ginger, garlic, fenugreek seeds and sauté them well. Next add finely chopped onions and sauté till it turns translucent. Now add the chopped vegetables, green peas and sauté along with the onions for at least 3-4 minutes. Add turmeric powder, salt for the vegetables and mix it. Add 1 cup of water and second pressed coconut milk to the vegetables and let the vegetables boil for 10 minutes in medium flame. to cook drumstick it takes 10 minutes, if you are not using drumstick, then let the vegetables cook for just 6 minutes.
4. Now grind the sautéed green chillies along with roasted gram dal with little water into a fine paste.
5. Check whether vegetables are cooked or not, if cooked add the grinded roasted gram paste and give a mix. Turn the flame low. Now add first pressed coconut milk and let the sodhi boil in low flame. It takes 1 or 2 minutes. Once it boils, remove the sodhi from flame. Add lemon juice and give a stir.
6. Heat a small tempering pan, add ½ tsp oil, add mustard and let it splutter, and then add curry leaves. Transfer the tempering to the sodhi.
7. Serve with hot steamed rice, roasted potatoes and with some ginger chutney.
- You can choose any vegetable, can be prepared as a plain one without any vegetable.
- Many people add cooked moong dal (1/4 cup) to this sodhi without roasting the dal.