A beloved specialty from Tirunelveli, Sodhi is a delicate and creamy coconut milk curry that beautifully showcases the simple flavors of South Indian cooking. Lightly spiced and finished with fragrant coconut oil, it is a comforting dish enjoyed on festive occasions and family meals alike.
Sodhi
Ingredients
- 1 Onion chopped
- 3 Green chilies ground using little water
- 1 cup Vegetables (Green beans, Carrots, Cauliflower, Potato, Green peas) cut into medium sized pieces
- 1 can Coconut Milk (13.5 oz) I use Chaokoh
- Salt to taste
- 1 cup Coriander (Cilantro) Leaves
Seasoning
- 2 tbsp Coconut oil The best oil for coconut based curries
- 1 tsp Mustard seeds
- 1 sprig Curry leaves Chopped (so everyone eats the leaves)
- 4 Green Chilies
Cashew Masala
- 1 tbsp Split Dahlia (pottukadalai)
- 10 Cashews
- Grind the above ingredients with little water to a smooth paste
Instructions
Now, lets cook!
- Heat Coconut Oil in a pan, season with mustard seeds and curry leaves. Add the sliced onions and sauté till translucent, and not brown.
- Add the ground green chilies and saute well in medium flame till the raw smell of green chilies go away.
- Then add the cut vegetables, salt and mix well.
- After five minutes, pour in the thin coconut milk and mix well. Cook it in medium flame until the vegetables are cooked. It should not be too soft.
- Then add the thick coconut milk and the cashew paste. Check for salt and add more if needed. Mix well, simmer for couple minutes and turn it off. Garnish with chopped coriander leaves.
- The aroma of fresh coconut milk and fragrant coconut oil fills the room, making it impossible to resist.
Tips
- Add the first (thick) coconut milk at the very end and do not let it boil, or it may split.
- A small drizzle of coconut oil at the end enhances the aroma and gives Sodhi its authentic taste.
- Pair it with potato roast, spicy kathirikkai poondu thuvattal (brinjal garlic dry curry). Tastes yummm… with fish fry.
- Adjust the consistency by adding a little hot water if the curry becomes too thick after resting.
What to serve with sodhi
At home we serve sodhi over hot rice with a dry curry alongside, like kathirikkai poondu thuvattal (eggplant & garlic stir fry) or spicy potato roast. It also goes beautifully with aappam, and with fish fry if you eat non-veg. If you love coconut-based gravies, try our vegetable kurma – the spicier cousin of this dish.
Storage and reheating
Sodhi keeps in the refrigerator for up to 2 days in an airtight container. Reheat gently on low heat. Never let it boil, or the coconut milk may split. Thin with a splash of hot water if it thickens. We don’t recommend freezing, as coconut milk gravies separate when thawed.
Frequently asked questions
Is sodhi the same as kurma?
They’re cousins! A kurma is built on a ground coconut-and-spice masala and is noticeably spicier; sodhi uses coconut milk with green chilies only, so it’s paler, creamier, and much milder.
Why did my sodhi split or curdle?
The thick coconut milk boiled. Add it only at the end, keep the flame low, and take the pan off the heat within a couple of minutes.
Can I use fresh coconut milk instead of canned?
Yes. Use the second press as the thin milk to cook the vegetables and the first (thick) press at the end. That’s how it’s traditionally made in Tirunelveli.
What is mappillai sodhi?
In Tirunelveli tradition, sodhi is the dish cooked when a new son-in-law (mappillai) visits his in-laws, which tells you how special this “simple” curry is.
Yummy