getfood: Tirunelveli Sodhi Kuzhambu, Ginger Pachadi Recipe

As my mom is basically from Tirunelveli,she makes authentic tirunelveli recipes very well.This is one of the signature dishes of her Thumbs-up

..Usually Sodhi is prepared only when we have special guests @home,especially for newly married couples.So it is called as “Maapillai sodhi”. Its completely made out of coconut milk & its a bit time consuming process too.The best accompaniment for sodhi is ginger pachadi which helps in easy digestion of coconut milk.So if u plan to make this , don’t forget to prepare ginger pachadi ..Also we make raw banana chips to munch Tongue out

Sodhi kuzhambu

Cuisine: Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml

Coconut – 1 no (My mom says 1/2 coconut for 1 person.)
Drum stick – 1 no (cut into finger size)
Potato – 1 no (cube cut)
Green chillies – 3 nos (slit cut)
Garlic – 1 bulb or less
Small onions – 10 nos (peel the skin )
Ginger – 1 inch size (finely chopped )
Warm Water – 4 cups
Cooked Moong Dal – 1/3 cup
Lemon – 1/2 no
Salt – Less than the required amount

To grind

Green chillies – 3 nos
Salt – a little (just to retain the color of chilly)

METHOD

Pressure cook moong dal,mash well & set aside.
Grate the coconut or slice out pieces using the back of a ladle or knife.Add 1 cup of warm water..Grind it,squeeze and take the first milk.Keep it aside. Then add 1 cup of warm water and again repeat the same process to take the second milk.Set aside. Finally add the remaining 2 cup of water & take the third milk .

Grind green chillies adding salt using little water to a paste(salt is used to prevent blackening of chillies).Heat a kadai with 1 tbsp of oil and saute small onions,ginger, garlic and green chillies.

Take the third coconut milk in a wide bowl and add vegetables.Boil till vegetables are cooked well.It takes nearly 10 minutes.
Once the veggies are cooked , add the second milk along with the ground chilly & cooked moong dal & sauteed onion mixture.Let it boil well for 5-10 mins and becomes thick.
Lastly add the third milk and boil for another 5 mins. Switch off the flame & leave it for half an hour. Then add the lime juice and mix well.

GINGER PACHADI / INJI PACHADI

Ginger pachadi recipe

Inji pachadi - Best side dish for sodhi

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Ginger – 2 big finger size
Coriander seeds – 2 tsp
Red chilly – 1 no (adjust)
Tamarind – small berry size
Jaggery – Small gooseberry size (i like it sweetish, so adjust acc. to ur taste)
Salt – a pinch

To temper n saute

Coconut Oil or cooking oil – 1 tbsp
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Small onions – 6 nos (finely chopped)
Red chilly - 1 no (pinch into two)

METHOD

Chop the ginger finely and set aside.
Heat a kadai with oil saute the ginger , coriander seeds and red chilly till nice aroma arises. Grind it with little salt to a smooth paste.

Heat the kadai with a tsp of oil and season with mustard seeds, urad dal .Then saute small onions & red chilly.. Soak the tamarind in warm water and extract the juice.