In South India stews means vegetables or meat cooked in coconut milk. I have already made a simple potato stew and a vegetable stew. These stews pair beautiful with plain steamed rice, aapam or idiappam..I have a simple coconut milk aapam and my mom’s crispy aapam..
This stew is a recipe from tirunelveli. I met one of my relative few weeks back, and told me to post more traditional recipes around southindia. I was talking about this to my perimma, suddenly she asked me ‘have you posted tirunelveli sodhi recipe’. I told her no, immediately she told me the recipe. She also suggested me to serve it with potato roast and puli inchi.. I made it the next day itself, and it was heave..So here i am with the recipe..
Preparation Time : 20 to 30 mins
Cooking Time : 20 mins
Serves : 4 to 5
Coconut Oil – 1 tblspn
Onions – 1 large sliced thinly
Green Chilli – 4 to 5 slited
Ginger – 1 tblspn finely chopped
Curry leaves – 1 sprig
Potatoes – 2 large boiled , peeled & broken into small pieces
Yellow Split Moong Dal – 1/4 cup boiled
Second Thin Coconut Milk – 3 cups
First Thick Coconut Milk – 1 cup
Salt to taste
Heat oil in a kadai, add in onions, ginger, green chilli. Add salt and saute them for couple of mins till it gets translucent.
Now add in the boiled potatoes and toss well in the oil.
Pour in the thin coconut milk and bring everything to a boil. Add in cooked moong dal and mix well.
Bring everything to a good boil. Let it simmer for 5 to 7 mins.
Now add in the first coconut milk and mix well. Let it simmer for a min.
Switch off the flame and transfer to a serving dish.
Serve with rice, aapam, or idiappam.
|Take all your ingredients|
|Heat coconut oil|
|Add onions, green chilli and ginger|
|Saute for a min|
|Add some salt|
|saute till translucent|
|Add the boiled potatoes|
|Give it a stir|
|Pour in the second thin coconut milk|
|Mix well and let it come to a boil|
|Add the boiled moong dal|
|Let it simmer|
|Till everything is thickened|
|Add first thick coconut milk|