Thursday, July 26, 2007

Sodhi - A Unique Dish From Tirunelveli

This is one dish that is a specialty of a sect of Tirunvelvelli community.

Coconut milk (canned) - 1.5
Ginger grated - 2 Tbsps ( If you want it spicy add a little more)
Moong Dhal boiled with one pod of Garlic - 1/2 cup
Lime/lemon juice - 1 tbsp
Carrots - 1 cut in long slices
Drum Stick - 1
potato, - 1 cut in cubes
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces.

Ground Mixture
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Take the 1/2 can of coconut milk and dilute it in water to make one can and let the vegetables cook in the diluted coconut milk.
In the meanwhile take the juice of the grated ginger and set it aside.
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time. (remember to cook all this in medium to medium low flame).
Now add the cooked dhal ( mash the dhal and garlic well) and the remaining 1/2 can of coconut milk.
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and urad dhal
Note: Try not to heat the sodhi and have it with piping hot rice. Sodhi is normally made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and goes well with plain idiyappam.

Ginger Relish

Ginger cut into tiny pieces - A handful
Tamarind - Size of a lemon soaked in water and take the extract
Coriander seeds - 1/4 tsp
Red chilly - 4
Grated Coconut - 4 tbsps

In oil saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately.
Add the thick tamarind extract and salt and let it blend for a second.
In a pan with 2 tbsps oil, temper mustard seeds, Uradh dhal and add the mixture and let it boil for a atleast an hour in medium low.
Just before you take it off the stove, add a tbsp of jaggery.
This relish is definitely made with Sodhi not only coz they pair up well, but because ginger is good for digestion.
Lemme know if you make it and how you like it!

This Recipe was posted originally by Shankari (pic too). The Recipe was precise ,so I just copied and pasted it .


Vijay said...

Made this show, today. Came out awesome...!! Thanks for the recipe.

Dina said...

Nice receipe . Well it is one of my favourite dish cooked awesome by my mom :)