Simplicity shines in Sodhi, the Indian coconut milk
stew. This much-loved dish also finds a cherished place in cuisines from other
parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is
effortless: just add all the ingredients to a pot, simmer, season with lime
juice and salt, and you're done.
You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish (EASY VEGETARIAN TOFU RECIPES).
Alternatively, keep it simple and stick to the basics. Enjoy your Sodhi with a rice meal, a beloved choice for your vegetarian meals (BEST VEGETARIAN MUTTON RECIPES) paired with other vegetarian dishes, or pair it with string hoppers or puttu mayam. At its core, Sodhi showcases coconut milk and turmeric powder as its two essential ingredients.
5-6 cups
coconut milk
1 cup water
5 small
tomatoes, sliced
1 tbsp
fenugreek seeds
1 tbsp turmeric
powder
1 ½ green
chillies, sliced
1 big red
onion, sliced
Some curry
leaves
Lime juice (if
needed)
Salt
Method
In a pot, add
green chillies, tomatoes, onion, fenugreek seeds, curry leaves, turmeric
powder, salt, and water.
Simmer over low
heat.
Once simmered,
taste for salt.
Pour coconut milk and continue to simmer.
Taste and adjust salt if necessary.
Add lime juice if desired.
Stir and switch
off the heat.
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