Tirunelveli sodhi
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A light coconut-milk stew of vegetables and moong dal finished with lime, served with rice and ginger chutney.
Region: Tirunelveli and southern Tamil NaduOccasion: Wedding lunches and Sunday mealsTime: 35 minServes: 4Vegan
Ingredients
- ¼ cup moong dal
- 2 cups mixed vegetables (carrot, beans, potato, drumstick)
- 10 shallots
- 3 green chillies, slit
- ½-inch ginger, chopped
- 2 garlic cloves, chopped
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- Salt to taste
- Juice of 1 lime
- For tempering: 1 tbsp coconut oil, ½ tsp mustard seeds, curry leaves
Method
- Cook the moong dal until soft.
- Heat oil, crackle the mustard seeds, then fry the curry leaves, shallots, green chillies, ginger and garlic.
- Add the vegetables and the thin coconut milk and simmer until the vegetables are cooked.
- Add the dal and salt, then pour in the thick coconut milk. Heat gently without boiling.
- Turn off the heat and stir in the lime juice.
- Serve with rice, inji (ginger) chutney and potato fry.
History
Sodhi is a traditional dish of the Tirunelveli region, especially of the Saiva Pillai community.
Significance
It is a traditional part of wedding meals in Tirunelveli homes and is also cooked on special family days.