Description

Sodhis are a staple accompaniment in Tamil Nadu, particularly in the southern regions. These light and subtle curries, based on fresh coconut milk, offer a refreshing contrast to spicier dishes. Their gentle flavor makes them perfect for balancing a traditional South Indian meal.

Ingredients

For the Sodhis

• 2 cups Mixed Vegetables (Carrots, potatoes, beans, peas, ash gourd (winter melon), etc., cut into small cubes)
• 3-4 Green Chillies (Slit lengthwise)
• 1 inch Ginger (Finely chopped or grated)
• 2-3 cloves Garlic (Finely chopped or grated (optional))
• 1/4 teaspoon Turmeric Powder
• Salt (To taste)
• 1.5-2 cups Water
• 1 cup Thick Coconut Milk (First press)
• 2 cups Thin Coconut Milk (Second or third press)

For Tempering

• 1 tablespoon Coconut Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)

Instructions

1. In a large pot, combine the chopped mixed vegetables, slit green chillies, chopped ginger and garlic (if using), turmeric powder, salt, and thin coconut milk.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy. This should take about 15-20 minutes, depending on the vegetables used.
3. While the vegetables are cooking, prepare the tempering. Heat coconut oil in a small pan. Add mustard seeds and let them splutter.
4. Add urad dal and fry until it turns golden brown.
5. Add curry leaves and asafoetida and sauté for a few seconds until fragrant.
6. Once the vegetables are cooked, pour in the thick coconut milk. Stir gently and heat through, but do not boil the mixture after adding thick coconut milk, as it can curdle.
7. Add the prepared tempering to the sodhi. Stir well to combine.
8. Check for salt and adjust if necessary. Serve hot.