Tirunelveli Sodhi Kuzhambu Recipe – Mixed Vegetable Stew
Experience the vibrant flavors of Tamil Nadu with this traditional Tirunelveli Sodhi Kuzhambu, a delightful mixed vegetable stew that brings together an array of fresh produce and aromatic spices. This recipe is perfect for a hearty lunch or a special occasion, showcasing the essence of South Indian cuisine. Let’s dive into the rich tapestry of flavors that this dish offers!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/4 cup (washed and kept aside) |
| Potato (Aloo) | 1, cut into small pieces |
| Green Beans (French Beans) | 8, cut into small pieces |
| Carrot (Gajjar) | 1, cut into small pieces |
| Green Peas (Matar) | 1/4 cup |
| Cauliflower (Gobi) | 1/2 cup, florets |
| Drumstick | 2, cut into 1-inch pieces |
| Pearl Onions (Sambar Onions) | 5, cut into halves |
| Tomato | 1, cut into quarters |
| Mustard Seeds | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Lemon Juice | 1 tablespoon |
| Fresh Coconut (grated) | 1 cup |
| Ginger | 1 inch |
| Garlic | 7 cloves |
| Green Chillies | 4, slit |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | For garnish |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 4 g |
| Fat | 3 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
Instructions
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Pressure Cook the Vegetables: In a pressure cooker, combine the chopped cauliflower, potatoes, green beans, carrots, drumsticks, and peas. Add a pinch of asafoetida along with 1/4 cup of water. Pressure cook the vegetables for about 2 whistles, then release the pressure immediately by running the cooker under cold water. Open the lid and transfer the cooked vegetables into a bowl, preserving their vibrant color and nutrition.
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Cook the Moong Dal: In the same pressure cooker, add the washed yellow moong dal along with 1/4 cup of water. Pressure cook for 3-4 whistles and allow the pressure to release naturally.
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Make the Spice Paste: In a small mixer jar, combine the green chillies, ginger, and 5 cloves of garlic. Grind to a smooth paste and set aside.
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Prepare Coconut Milk: Next, add the grated coconut to the mixer and grind it into a coarse mixture. Add 1/2 cup of water and blend to a smooth paste. Strain the mixture to extract the thick coconut milk. Repeat the process with the remaining coconut, using 3/4 cup of water to obtain the thin coconut milk. Discard the coconut residue.
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Cook the Kuzhambu: Heat a kadai (wok) over medium flame and add 1 tablespoon of sunflower oil. Once hot, add the mustard and cumin seeds. When the mustard seeds begin to sputter, add the halved pearl onions, remaining garlic cloves, and curry leaves. Sauté until the onions turn translucent.
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Combine Ingredients: Add the ginger-garlic-chilli paste to the kadai and sauté until the raw smell dissipates. Next, incorporate the chopped tomatoes and cook until they soften and turn mushy.
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Final Assembly: Add the previously cooked vegetables and moong dal to the kadai, mixing well to combine all the ingredients. Pour in the thin coconut milk and let the mixture simmer on low heat for a few minutes. Finally, stir in the thick coconut milk, allowing it to heat through for about 3 minutes.
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Finishing Touches: Remove from heat and mix in the chopped coriander leaves and lemon juice.
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Serve: Your delicious Tirunelveli Sodhi Kuzhambu is ready to be served! Pair it with puri or steamed rice, accompanied by tangy Inji chutney for a complete and satisfying meal.
Indulge in this comforting stew, and relish the flavors of South India right in your kitchen! Enjoy cooking and sharing this recipe with family and friends.
