Tirunelveli Sodhi | Mappilai sodhi kuzhambu

Tirunelveli Sodhi Kuzhambu | Mappilai Sodhi | Sodhi kuzhambu | திருநெல்வேலி சொதி with step by step pictures and video recipe. Check out the Tirunelvelli Sodhi kuzhambu video and If you like the video pls SUBSCRIBE to my channel

Tirunelveli Sodhi Kuzhambu | Mappilai Sodhi | Sodhi kuzhambu is a tasty Tamil Nadu style side dish widely served with south Indian breakfast items like idiyappam/appam. Mixed vegetable + coconut milk + moong dal makes such a flavorful dish.

Why it is called as  Mappilai Kuzhambu?

Mappillai Sodhi Kuzhambu is widely popular in the Tirunelveli area, Tamilnadu. Mappillai means bridegroom in Tamil and this flavorful curry is prepared by the bride’s family to treat their son in law on the first visit to the bride’s place after marriage. It is also prepared during weddings or feast after the wedding. Coconut milk makes it mild spicy which makes a flavorful Tamilnadu vegetable Ishtu.

For Tirunelveli Sodhi Should I cook vegetables in a pressure cooker?

Vegetables can be cooked in a pan but since pressure cooker cooking makes it easy I opted for that.

Can I cook dal and vegetables together?

For even cooking I prefer cooking dal and vegetables separately.

Is 3 whistle enough for dal?

Since I soak the dal for 30 minutes and then pressure cook my dal cooks perfectly. Adjust the soaking time and whistles according to your dal.

Is it Authentic Sodhi Kuzhambu?

A few years back I got the recipe from my neighbor who is from Tirunelveli. I like her version and hence this is my favorite style of Sodhi kuzhambu. 

5 from 1 vote

Print Pin Comment

Ingredients

• Coconut milk - 1 can
• Carrot - 2 big - peeled and chopped
• Potato - 2 big - peeled and chopped
• Beans - 20 trim and cut
• Drumstick - 6
• Peas - 1/4 cup
• Shallots - 10 roughly chopped or chopped big onion - 1/3cup
• Garlic - 2 finely chopped
• Cashew - few
• Moong dal - 1/2 cup
• Water - 2 cups
• Lemon juice - 2 tbsp to 3 tbsp adjust according to your sourness
• Salt - as needed
• To grind :
• Green Chilli - 4 or 5 according to your spice level
• Ginger - 1/2 tbsp
• Water - little to grind
• To temper:
• Coconut oil - 1/2 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few

Instructions

• Wash and soak moong dal with 1 + 1/2 cup of water for at least 30 minutes
• In a cooker, separator add mixed vegetables, 1/4 cup coconut milk, 1/4 cup water, and a little salt. Close with a lid
• Keep the moong dal separator over the vegetable separator and cover with a lid
• Pressure cook for 3 whistles. After the pressure release naturally set it aside
• In a mixie jar add green chilli, ginger, and little water; grind
• Check if dal and veggies are cooked well
• If a wide pan add oil when oil is hot add mustard seeds and let it splutter
• Add cashew and curry leaves roast well
• Once both are roasted add garlic and sauté
• Add chopped onion and cook till onions turn translucent
• pour green chilli water and cook for a minute
• Add cooked vegetable along with the liquid, cooked dal required salt and 1/2 cup of water; mix everything well
• Cook till everything comes to together and boils well for around 10 mins
• Simmer the stove to the lowest flame and add remaining coconut milk and add extra water if required
• Cook for a minute and switch off
• Let the Sodhi kuzhambu cool down for at least 15 minutes
• Add lemon juice adjust the quantity according to the lemon sourness; mix well and serve

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Kuzhambu can also be served with rice
2. Adjust the coconut milk according to your taste
3. If you are using homemade coconut milk use  1/4 cup third pressed milk for cooking vegetable and use 3/4 cup thick milk toward the end
4. Adjust the water according to your consistency
5. Turmeric powder can be added if you prefer yellow gravy
6. Garlic is optional it can be skipped

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients :

Coconut milk – 1 can

Carrot – 2, big – peeled and chopped

Potato – 2, big – peeled and chopped

Beans – 20, trim and cut

Drumstick – 6

Peas – 1/4 cup

Shallots – 10, roughly chopped or chopped big onion – 1/3cup

Garlic – 2, finely chopped

Cashew – few

Moong dal – 1/2 cup

Water – 2 cups

Lemon juice – 2 tbsp to 3 tbsp (adjust according to your sourness)

Salt – as needed

To grind :

Green Chilli – 4 or 5 according to your spice level

Ginger – 1/2 tbsp

Water – little, to grind

To temper:

Coconut oil – 1/2 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – few

How to make Tirunelveli Sodhi Kuzhambu with step by step pictures:

• Wash and soak moong dal with 1 + 1/2 cup of water for at least 30 minutes

• In a cooker, separator add mixed vegetables, 1/4 cup coconut milk, 1/4 cup water, and a little salt. Close with a lid

• Keep the moong dal separator over the vegetable separator and cover with a lid

• Pressure cook for 3 whistles. After the pressure release naturally set it aside

• In a mixie jar add green chilli, ginger, and little water; grind
• Check if dal and veggies are cooked well
• If a wide pan add oil when oil is hot add mustard seeds and let it splutter

• Add cashew and curry leaves roast well

• Once both are roasted add garlic and sauté

• Add chopped onion and cook till onions turn translucent

• Pour green chilli water and cook for a minute
• Add cooked vegetable along with the liquid, cooked dal required salt and 1/2 cup of water; mix everything well

• Cook till everything comes to together and boils well for around 10 mins

• Simmer the stove to the lowest flame and add remaining coconut milk and add extra water if required

• Cook for a minute and switch off

•  Let the Sodhi kuzhambu cool down for at least 15 minutes
• Add lemon juice adjust the quantity according to the lemon sourness; mix well and serve