Sodhi
Sodhi is one dish I can never say no to! Amma makes it every time I visit her in India, and somehow one serving always turns into two (or three!). This creamy coconut milk curry, finished with fragrant coconut oil, is pure comfort served over hot rice.
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.