THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

Sothi kuzhambu is a very popular stew recipe some parts of southern tamilnadu, especially thirunelveli. It is must serving dish in marriages in thirunelveli.

Sothi is nothing but the stew in which the vegetables are cooked in coconut milk. It is a rich gravy having little dhal to get the thick consistency.

Actually I have first tasted this in a friend’s place around 4 years back and it was awesome. Later I got the recipe from her and tried and it was really great and rich. Thanks selvi akkaJ

It is generally served along with ginger based side dish, ginger thogaiyal/(thuvaiyal) or ginger pachadi. As this kuzhambu will be majorly having coconut milk which will be very heavy in stomach to digest, ginger based side dish is necessary to make the digestion easy.

Ok now coming to the recipe.
VIDEO RECIPE:

THIRUNELVELI SOTHI KUZHAMBU

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS

PREPARATION TIME: 30 MIN | COOKING TIME: 20 MIN

PREPARATION:

Firstly chop the vegetables, chop the drumstick into a finger size pieces. Chop carrot as small rounds, and potatoes in to cubes. Chop beans as 2 inch size pieces.

Finely Chop onions and peel the garlic and keep aside.

Grind the ingredients given under ‘for grinding’ table.

Cook and mash the moong dhal and keep aside.

Then prepare milk from the coconut. While extracting milk from coconut we usually refer 3 milks, on the basis of its thickness. Firstly extracting milk will be so thick, secondly extracting milk will be little thinner than the first one, thirdly extracting milk will be thinner one. So extract the three milks and keep them in separate bowls.

To extract the milk, first grind the coconut with a cup of warm water. No need to make it as smooth paste, just coarse paste is enough. Extract this first milk by filtering the ground paste. Keep aside.

Then again add a cup of warm or hot water and mix well, filter and keep it also in another bowl.

Then extract the third thinner milk by adding remaining 1 cup of warm water and mix well. Then filter and keep this thinner milk in separate bowl.

METHOD:

In a heavy bottomed pan add oil and let it become hot. Then add the chopped onion and garlic and sauté for few minutes. 

 Add the vegetables ad saute for 1 or 2 minutes, then add the the third milk i.e., thinner milk.  and let it boil.

Once vegetables are half cooked add little salt. Close with a lid and let the vegetables to cook till soft.

Once the vegetables got cooked add the secondly extracted milk, mashed moong dhal, and then the ground green chillies and onion paste. Allow it to boil for 5 minutes. Check for the salt and add if required.

By this time the stew becomes little thick. (Generally this sothi will be little runny only).

Finally add the first milk i.e., thicker one and immediately switch of the heat.

Then prepare the tempering given under ‘For tempering’ table and add them to the prepared sothi.

After remove from heat squeeze lemon juice and mix well.
Serve hot with rice along with ginger thuvaiyal or ginger pachadi.

NOTES:

• Generally for 2 people one coconut will be enough.
• Always use the coconut milk with in 1 hour after extracted.
• You can also use the readymade coconut milk powder or coconut milk and mix with water as 3 consistency milk separately, in case of unavailability of fresh coconut. But taste we need to compromise littleJ.
• Adding moong dhal is only for thickness, so you can reduce it to 2 tablespoon also, but dont add more
• After adding the thicker milk, don’t let the sothi to boil.
• Don’t add more salt at first. Check at the end and add.
• Don’t use more water to extract the milk otherwise sothi will become thinner
• For 2 persons one full coconnut will be enough.
• Dont heat the sothi after adding lemon juice, it will give bitter taste.

Please check the below lnk for ginger thugaiyal recipe

• Ginger thugaiyal/Inji thuvaiyal

Do try this recipe and please don’t forget to give your feedback in comments.

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