Sodhi Kulambu with step by step pictures. This is made with Yellow Split Moong Daal and Coconut Milk . You can Serve with rice, appam, or idiyappam.

Sodhi Kulambu

In South India stews means vegetables or meat cooked in coconut milk. I have already made a sodhi and a vegetable stew. These stews pair beautiful with plain steamed rice, aapam or idiappam. I have a simple coconut milk appam 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'. told her no, immediately she told me the recipe. She also suggested me to serve it with potato roast and inji puli. I made it the next day itself, and it was heave..So here i am with the recipe..

Ingredients for Sodhi Kuzhambu

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 - ¼ cup boiled
Second Thin Coconut Milk - 3 cups
First Thick Coconut Milk - 1 cup
Salt to taste

How to make Sodhi Kuzhambu

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, appam, or idiyappam.

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Sodhi Recipe | Tirunelveli Sodhi Kuzhambu Recipe | Sodhi Kulambu

Sodhi Kulambu with step by step pictures. This is made with Yellow Split Moong Daal and Coconut Milk . You can Serve with rice, appam, or idiyappam.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Indian, tirunelveli

Servings servings

Calories 36 kcal

Ingredients

1 tablespoon Coconut Oil
1 large Onions sliced thinly
4 to 5 slit Green Chilli
1 tablespoon finely chopped Ginger
1 sprig Curry leaves
2 large large boiled peeled & broken into small pieces Potatoes
¼ cup Yellow Split Moong Dal boiled
3 cups Thin Coconut Milk Second extract
1 cup Thick Coconut Milk First extract
Salt to taste

Instructions

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.

Nutrition

Serving: 1servingsCalories: 36kcalCarbohydrates: 3gProtein: 0.3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 4mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 10mgCalcium: 9mgIron: 0.1mg

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