Tirunelveli Sodhi Kuzhambu

 Tirunelveli Sodhi Kuzhambu 

Tirunelveli Sodhi Kuzhambu

Tirunelveli Sodhi Kuzhambu also known as Mappillai Sodhi , is a delicious traditional dish hailing from the southern region of India. This mildly spiced flavorful and aromatic dish is not just a culinary delight but also a cultural emblem of the Tirunelveli district in Tamil Nadu.

Tirunelveli Sodhi's roots can be traced back to the Tirunelveli district in Tamil Nadu, where it was traditionally prepared using local ingredients and cooking techniques. It is traditionally made for newly wed groom during wedding feast.Today, it continues to be a culinary gem that showcases the region's culinary prowess and traditions.

The key ingredients that give Tirunelveli Sodhi its distinct flavor profile include coconut milk, turmeric, ginger, green chilies, curry leaves, moong dal and a mix of vegetables like carrots, beans, and potatoes.You can use any vegetable of your choice too like brinjal, broad beans etc..

To make Tirunelveli Sodhi, start by preparing a paste of ginger and green chilies. Then a basic tempering is given in coconut oil and all the vegetables are added and pressure cooked in second coconut milk for 2 whistles . Now the cooked mashed moong dal is added and simmered for few minutes, finally thick coconut milk or the first milk is added and and garnished with coriander leaves and the Kuzhambu is switched off and then flavoured with lemon juice and served hot with steamed rice.

Tirunelveli Sodhi is often served during special occasions like weddings , celebrations, and festivals in Tamil Nadu. As a prominent dish in traditional Tamil cuisine, Tirunelveli Sodhi showcases the diverse flavors and culinary techniques of the region. Its popularity among locals and food enthusiasts alike highlights its significance in preserving and celebrating Tamil culinary heritage.

You might think Sodhi is just a tasty curry, but it's also a nutritional powerhouse. Packed with coconut milk, turmeric, and other spices, moong dal ,Sodhi offers a boost of essential vitamins and minerals. Plus, it's light on the stomach, making it a comforting yet healthy option.

Coconut milk in Sodhi is not just for flavor; it also brings healthy fats and can aid in digestion. Turmeric, known for its anti-inflammatory properties, adds a health boost to this already delicious dish. Moong dal adds to the protein profile of the dish .When combined, these ingredients create a flavorful and nutritious meal that's good for both body and soul.

Just like any traditional dish, Sodhi has its own regional variations. From slight ingredient tweaks to different cooking techniques, each version adds its own unique touch while still capturing the essence of this comforting dish.

When it comes to serving Sodhi, simplicity is key. Enjoy it hot with a side of steamed rice for a wholesome and satisfying meal. The creamy texture of Sodhi pairs perfectly with the fluffy rice, creating a comforting and fulfilling dining experience.

To elevate your Sodhi experience, consider serving it with crispy papadums or a side of tangy pickle. The crunchiness of the papadums and the sharpness of the pickle perfectly complement the creamy and mild flavors of Sodhi, creating a balanced and delicious meal.

So go ahead, whip up a batch of Sodhi, and savor the flavors and traditions in every bite.Whether enjoyed during festive celebrations or as a comforting meal at home, this dish continues to captivate taste buds and hearts alike with its unique flavors and traditions.


For  Paste 

Ginger -2 inch piece
Green chilies -4-5 nos

Other Ingredients-

Carrot-1/2 cup chopped 
Beans-1/2 cup chopped 
Potato -1 no chopped 
Drumsticks -1 no chopped 
Small onions-15-20 nos
Garlic-8-10 nos
Second thin coconut milk -1 1/2 -2 cups
First thick coconut milk-1/2-3/4 cup
Moong dal -1/2 cup cooked and mashed
Salt-to taste
Mustard seeds-1/2 tsp
Cumin seeds-1 tsp 
Lemon juice-1 tsp
Curry leaves few
Coriander leaves few
Coconut oil -1 tbsp

Tirunelveli Sodhi Kuzhambu Recipe Video 


👉Grind ginger and green chillies to fine paste along with little water, set aside.

👉Cook moong dal along with turmeric powder and mash well set aside.
👉Extract thick coconut milk and thin coconut milk set aside.
👉Now heat coconut oil in a pressure cooker add mustard seeds, cumin seeds, curry leaves and allow it to splutter.

👉Add garlic and small onions and sauté well.

👉Next add the green chilli and ginger paste sauté for few seconds.

👉Add all the vegetables and sauté for a minute.

👉Add thin second coconut milk mix well add required salt .Pressure cook for 2 whistles, switch off the gas and allow pressure to subside.

👉Now again switch on the gas allow the Kuzhambu to boil for few minutes.

👉Now add cooked mashed moong dal and mix well continue to cook until the Sodhi thickness a bit.

👉Finally add the thick coconut milk or the fist milk, mix well .

👉Garnish with coriander leaves and switch off the gas.

👉Add lemon juice and mix well .

👉Serve hot with steamed rice.Enjoy.😋

Preparation Time-30 minutes 

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.