Tirunelveli Sodhi Kuzhambu | Mappilai Sodhi | Sodhi kuzhambu is a tasty Tamil Nadu-style side dish widely served with south Indian breakfast items like idiyappam/appam. Mixed vegetable + coconut milk + moong dal makes such a flavorful dish.
Why it is called Mappilai Kuzhambu?
Mappillai Sodhi Kuzhambu is widely popular in the Tirunelveli area, Tamilnadu. Mappillai means bridegroom in Tamil and this flavorful curry is prepared by the bride’s family to treat their son-in-law on the first visit to the bride’s place after marriage. It is also prepared during weddings or feasts after the wedding. Coconut milk makes it mild and spicy which makes a flavorful Tamilnadu vegetable Ishtu.
For Tirunelveli Sodhi Should I cook vegetables in a pressure cooker?
Vegetables can be cooked in a pan but since the pressure cooker cooking makes it easy I opted for that.
Can I cook dal and vegetables together?
For even cooking I prefer cooking dal and vegetables separately.
Are 3 whistles enough for dal?
Since I soak the dal for 30 minutes and then pressure cook my dal cooks perfectly. Adjust the soaking time and whistles according to your dal.
Is it Authentic Sodhi Kuzhambu?
A few years back I got the recipe from my neighbor who is from Tirunelveli. I like her version and hence this is my favorite style of Sodhi kuzhambu.
Ingredients : Coconut milk - 1 can Carrot - 2, big - peeled and chopped Potato - 2, big - peeled and chopped Beans - 20, trim and cut Drumstick - 6 Peas - 1/4 cup Shallots - 10, roughly chopped or chopped big onion - 1/3cup Garlic - 2, finely chopped Cashew - few Moong dal - 1/2 cup Water - 2 cups Lemon juice - 2 tablespoon to 3 tablespoon (adjust according to your sourness) Salt - as needed To grind : Green Chilli - 4 or 5 according to your spice level Ginger - 1/2 tbsp Water - little, to grind To temper: Coconut oil - 1/2 tbsp Mustard seeds - 1/2 tsp Curry leaves - few
How to make Tirunelveli Sodhi Kuzhambu with step-by-step pictures:
Wash and soak moong dal with 1 + 1/2 cups of water for at least 30 minutes
In a cooker, separator adds mixed vegetables, 1/4 cup coconut milk, 1/4 cup water, and a little salt. Close with a lid
Keep the moong dal separator over the vegetable separator and cover with a lid
Pressure cook for 3 whistles. After the pressure release naturally set it aside
In a mixie jar add green chilli, ginger, and little water; grind Check if the dal and veggies are cooked well If a wide pan add oil when the oil is hot add mustard seeds and let it splutter
Add cashew and curry leaves and roast well
Once both are roasted add garlic and sauté
Add chopped onion and cook till onions turn translucent
Pour green chilli water and cook for a minute Add cooked vegetables along with the liquid, cooked dal required salt and 1/2 cup of water; mix everything well
Cook till everything comes together and boils well for around 10 mins
Simmer the stove to the lowest flame and add the remaining coconut milk and add extra water if required
Cook for a minute and switch off
Let the Sodhi kuzhambu cool down for at least 15 minutes Add lemon juice and adjust the quantity according to the lemon sourness; mix well and serve
