Tirunelveli Sodhi Kuzhambu Recipe – Mixed Vegetable Stew
Description
Tirunelveli Sodhi Kuzhambu, also known as “Mappillai Sodhi” in the Tamil Nadu region, is a traditional South Indian curry that is rich, aromatic, and delicately spiced. The name “Mappillai” translates to “bridegroom,” and this coconut milk-based curry is prepared by the bride’s family to welcome the son-in-law during his first visit after the wedding. This dish is known for its mild yet wonderful flavor profile, which pairs beautifully with rice, idli, dosa, or idiyappam. The medley of mixed vegetables, complemented by the creaminess of coconut milk, makes this stew a heartwarming addition to any meal.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients
Here is the list of ingredients required for this wholesome and delightful recipe:
| 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, lengthwise |
| Pearl Onions (Sambar Onions) | 5, cut into halves |
| Tomato | 1, cut into quarters |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Oil | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Lemon Juice | 1 tablespoon |
| Fresh Coconut, grated | 1 cup |
| Ginger | 1-inch piece |
| Garlic | 7 cloves |
| Green Chillies | 4, slit |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | For garnish |
| Salt | As per taste |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Instructions
-
Cook the Vegetables
- Begin by adding the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks, and peas into a pressure cooker.
- Add a pinch of asafoetida (hing) and pour in 1/4 cup of water.
- Pressure cook the vegetables for 2 whistles. Once done, release the pressure immediately by running the cooker under cold water.
- Open the lid and transfer the cooked vegetables into a bowl. This step helps preserve the vegetables’ nutrition and vibrant colors.
-
Cook the Moong Dal
- In the same pressure cooker, add the yellow moong dal along with 1/4 cup of water.
- Pressure cook the dal for 3-4 whistles, then turn off the heat and allow the pressure to release naturally.
-
Prepare the Spice Paste
- In a small jar of a mixer, add the green chillies, ginger, and 5 cloves of garlic.
- Grind this mixture to a smooth paste and set aside.
-
Prepare the Coconut Milk
- In a separate jar, add the grated fresh coconut and grind it into a coarse mixture.
- Add 1/2 cup of water and grind again into a smooth paste.
- Transfer this paste to a strainer and extract the thick coconut milk. Set this aside.
- Repeat the same process with the remaining coconut, adding 3/4 cup of water to grind into a smooth paste.
- Extract the thin coconut milk through the strainer and discard the coconut residue.
-
Temper the Spices
- Heat oil in a large pan.
- Add mustard seeds and cumin seeds, allowing them to splutter.
- Add the ground spice paste (from Step 3) and sauté for a minute until fragrant.
- Add the pearl onions (sambar onions) and sauté until they become translucent.
- Toss in the tomato quarters and cook for 2-3 minutes until the tomatoes soften.
-
Add Coconut Milk and Boil
- Add the thick coconut milk to the pan and bring it to a gentle simmer.
- Once it starts simmering, add the cooked vegetables and moong dal into the pan. Stir gently to combine all the ingredients.
- Pour in the thin coconut milk and cook on low heat for about 5 minutes, allowing all the flavors to blend together.
- Add salt to taste and a tablespoon of lemon juice for a slight tang.
-
Garnish and Serve
- Finally, add fresh curry leaves and coriander leaves for garnish.
- Serve the hot Tirunelveli Sodhi Kuzhambu with steamed rice, idli, dosa, or even a plate of soft idiyappam.
Tips for the Best Sodhi Kuzhambu
- Vegetable Variations: You can experiment with other vegetables like bottle gourd or pumpkin to suit your preference.
- Consistency: Adjust the amount of coconut milk to achieve your desired consistency. For a richer stew, you can use more thick coconut milk.
- Spice Level: If you prefer a spicier version, you can add more green chillies to the paste or increase the quantity of ground pepper.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Fat | 5g |
| Saturated Fat | 3g |
| Sodium | 300mg |
| Potassium | 450mg |
| Vitamin A | 60% of DV |
| Vitamin C | 35% of DV |
Final Thoughts
Tirunelveli Sodhi Kuzhambu is a comforting, nutritious dish that brings the rich flavors of South India to your table. The combination of fresh vegetables, delicate spices, and creamy coconut milk makes it a perfect dish to serve on special occasions or any day when you crave a wholesome, light meal. Whether paired with steamed rice or your favorite breakfast dish, this stew is sure to leave you satisfied and nourished.
Enjoy this traditional recipe from Tamil Nadu, and don’t forget to share it with family and friends for an authentic taste of Southern India!
