This sodhi is a light korma like gravy using mainly coconut milk. Adding only a very few spices make this dish very delicious. Suits well with idlies, aappam, dosai etc. I have prepared this sodhi as an accompanying dish for jeera pulao.
There are so many varieties in this sodhi preparation. But this preparation is the tastiest, I think.
திருநெல்வேலி மாப்பிள்ளை சொதி:
Carrot-1 [cut in to thin pieces lengthwise ]
Beans-20 [ cut in to thin pieces lengthwise ]
Big potato-1 [cut in to thin pieces lengthwise ]
Drumstick- 1 [ cut in to 2 inch pieces ]
Finely sliced onion-1
Slit green chillies-2
Small garlic pearls-10
Coconut-1 [ shredded ]
Split green gram- 2tbsp
Turmeric powder- half sp
Salt to taste
Finely shredded ginger- 1 tbsp
Curry leaves- 2 arc
Coconut oil- 1 tbsp
Cumin seeds- half tsp
Grind these coarsely without adding water:
Small Garlic pearls-10, shredded ginger-1 /2 tbsp, green chillies-3, fennel seeds- 2 pinches
Extract thick milk and thin milk from the shredded coconut.
Boil the green gram until it is well cooked.
Grind the shredded ginger to a paste and mix with half a cup of water.
Let it stand for an hour.
Then slowly drain the juice to a bowl without shaking it. There will be a white layer inside the bowl after draining all the clear juice.
we should not use this.
We should add this clear ginger juice at the last stage of the cooking.
Heat a pan and add the oil.
When it becomes hot, add the cumin seeds and curry leaves.
Add the chopped onion with the coarsely ground mixture.
Fry them for a few minutes.
Then add all the vegetables with the garlic pearls.
Toss them for a few seconds.
Pour the thin coconut milk with enough salt.
Let the vegetable cook slowly.
After the vegetables are cooked, add the thick milk with the cooked green gram dal.
Check the correct consistency of the korma.. It must not be either very thin or very thick.
When the gravy starts to simmer, put off the fire.
Pour the lime juice and the ginger juice.
Thirunelveli mappillai sodhi is ready now!