Thursday, March 1, 2012

Sothi | Sodhi Kulambu| Tirunelveli Sothi(Coconut Milk Gravy)

Sodhi/Sothi Kulambu is the famous dish in our(tirunelveli) district.It's a coconut milk based curry with moong dal and veggies.Sothi Kuzhambu is served especially during maruveedu function which takes place a day after marriage. That's the first time son in law visits the bride house ,so the bride family gives him a feast with sothi sapadu(a meal with sothi kuzhambu). And many people still follows this tradition. 
Amma makes sothi atleast twice in a month and we all love this. It tastes best with steamed rice or with dosa,idiyappam or appam.As this curry have lot of coconut milk, amma always makes inji(ginger) pachadi as a accompaniment. The hotness from the ginger pachadi really goes well with this mild curry and also it helps to digestion. If you haven't tried this kuzhambu so far, give it a try though it involves lot of work, the result would be amazing for sure. 

Sothi | Tirunelveli Sothi

Preparation Time : 20 mins | Cooking Time : 25 minsServes : 4-5 
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Moong Dal - 1/4 cup heaped
Potato - 1
Beans - 7 nos
Carrot -1
Peas - 1 or 2 tbsp
Cauliflower - 1/2 cup florets
Drumstick - 5 (1 inch pieces)
Peal Onion - 5
Tomato - 1
Mustard - 1/4 tsp
Cumin seed - 1 tsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Lemon Juice - 1 tbsp
Grated coconut - 1 cup
Ginger - 1 inch piece
Garlic - 5+ 2 pods
Green chili - 4
Curry leaves - few 
Coriander leaves - few
Salt - to taste

Procedure
Cut the potato,carrot into small pieces & beans into 1/2 inch pieces.In a pressure cooker wash & add moong dal ,potatoes,carrots & beans along with asafoetida powder and enough water.Cook it for 3 whistles. Now will start the grinding work, add the green chili in mixie jar and grind into coarse paste.In the same jar, add the peeled & roughly chopped ginger and garlic(5) and grind into smooth paste and set aside. Next add the coconut and grind into coarse mixture.Then add 1/2 cup of water and grind into smooth paste. Transfer the coconut paste into strainer and extract the coconut milk. That's the first coconut milk.In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste.Extract through the strainer and discard the coconut residue. This is second coconut milk.Peal & cut the shallots into half or quart depends on the size, slit the drumstick & cut the tomato and the remaining garlic into small pieces. Heat the kadai with oil, add mustard & cumin seed, let them splutter.Add the onions & curry leaves, saute till the onions becomes translucent.Add the cauliflower & drumstick and saute in the oil for 1 min, then add the ginger garlic paste and chili paste. Saute till the raw smell leaves.Then add the tomatoes, give a quick mix & then add the second coconut milk. Let it boil and allow the veggies to cook. In the mean time, open the pressure cooker and mix it with laddle gentle.Once the veggies are cooked, add the dal & salt.As i have precooked peas, so adding now(if not having cooked peas, pressure cook it with dal) and let it boil for 3-4 mins. Keep the flame in low and add the first coconut milk & mix well. Let it in flame for 3 mins & switch off the flame.Finally add the coriander leaves and lemon juice & mix well.
Delicious Sothi Kulambu is ready. Serve Sothi kulambu along with steamed rice or even its the best side dish for Idiyappam & appam .

Notes:
  • Don't boil the kuzhambu vigorously after adding the first coconut milk.
  • If you have ginger garlic paste, use 1 tbsp of it.
  • Adjust the chilies according to your taste.
  • Cumin seed gives great flavor to the sothi.
  • Generally we dont add turmeric powder, but if you wish add 1/4 tsp for extra color.
  • No need to add all the veggies, even with potato , carrot & drumstick alone, you can make this.
  • Inji Pachadi & Potato varuval is the best combo for this kulambu.


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