Malaysian Sodhi (Indian Coconut Milk Stew)

(Updated Version)

Ever heard of a golden-hued coconut milk stew? For the Indian community in Malaysia, it's known as sodhi, a creamy, comforting dish with a rich coconut base. Interestingly, the Malay community also has a similar dish, masak lemak, though each has its distinct twist. But today, we’re diving into the world of sodhi - a dish that’s as simple as it is flavorful.

Sodhi Vegetarian Thali Set
In the picture above, you probably noticed a full vegetarian thali set featuring:
Cauliflower Sodhi
Onion Raita (No-cook Indian yogurt salad)
Potato Sambal
Beans Garlic Stir Fry
Cauliflower Turmeric
Sawi Stir-fried with Coconut
Crispy Fried Curry Leaves in Ghee
Fried Yogurt Chili (Moor Milagai)
Indian Lemon Pickle
Rice

Trust me when I say this: making sodhi is effortless. If you've encountered SRI LANKAN COCONUT MILK STEW/KIRI HODI, you're almost or already there. The ingredients are basic, easily available, and the preparation? A breeze. But even for an easy dish like this, there are a few tips and tricks to ensure your sodhi is nothing short of perfect.

Guide to Making Sodhi
Coconut Milk
Whether you prefer thick or thin coconut milk, or even a combination of both, it's up to you. Personally, I go for thick coconut milk - the creamier, the better. My method is simple: simmer the ingredients with water, then pour in the coconut milk at the end and heat gently. This prevents the coconut milk from splitting, which is crucial for maintaining the dish's smooth texture.

When reheating, never let it boil. A gentle simmer is enough to keep the coconut milk intact.

Make sure your coconut milk is fresh, or you'll ruin the entire pot of sodhi.

Turmeric Powder
Ah, the beautiful yellow hue of sodhi comes from turmeric. Not only does it brighten the dish, but it also adds a subtle earthiness that enhances the flavors, turning this stew into something delightful, whether you consider it a thick gravy or a soup.

Tomatoes & Lime Juice
Some like to add more tomatoes; others prefer lime juice for a tangy punch. You can opt for one or balance both, depending on your taste preferences.

Fenugreek Seeds
A must for sodhi. Without it, it just wouldn’t be the same dish. These little seeds add a distinctive flavor that’s essential for authenticity.

Green Chilies
For the spicy kick. Adjust the number of chilies based on how fiery you like it. If you're cooking for kids, feel free to omit them for a milder version.

Curry Leaves
The magical aroma from curry leaves is non-negotiable. Plus, they come with a string of health benefits, much like fenugreek seeds.

Shallots or Onion
I usually go for shallots - bruised to release their flavor into the dish. But if you don’t have any, red onions will do just fine.

Salt
As with any dish, salt is the final touch to elevate the flavors.

A Traditional Sodhi Recipe
Now, for the real deal! I’ll start with the classic, traditional sodhi recipe. Once you’ve go the hang of it, you can experiment with some of these exciting variations.

Ingredients

5-6 cups coconut milk

2 cups 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.

Creative Sodhi Variations
Ghee Sodhi (Ghee Coconut Milk Stew Indian Style)
For all the ghee lovers out there, this one’s for you! The heavenly aroma of ghee, combined with dried chilies and curry leaves, makes this version of sodhi a true indulgence.

To make
Prepare your classic sodhi (without the curry leaves). Separately, heat some ghee, fry mustard seeds, dried chilies, and curry leaves, and then stir it into your sodhi. The result? A soul-soothing dish that’s rich, aromatic, and utterly delicious.

Pumpkin Sodhi

A unique twist, created by yours truly. The natural sweetness of pumpkin perfectly complements the creamy richness of sodhi, creating a new depth of flavor.

To make
Add sliced pumpkin while preparing sodhi. The pumpkin will soften as it cooks, blending seamlessly into the stew.

White Choy Sum Masak Lemak (Chinese Flowering Cabbage in Coconut Milk Stew)
Want to add more veggies to your meal? White choy sum or sawi putih is a great addition to sodhi. It brings fiber, nutrients, and turns your dish into a wholesome one-pot meal.

To make
Add the choy sum after pouring in the coconut milk. Turn off the heat once the coconut milk is heated through, and let the residual heat soften the veggies.

Spicy Cabbage Sodhi
For those who like a bit more heat, spicy cabbage sodhi is the way to go. It’s another hearty, veggie-packed version of this beloved dish.

To make
Skip the green chilies and add some chili powder or curry powder instead. Toss in sliced cabbage towards the end and turn off the heat. Let the cabbage soak in all those wonderful flavors.

Non-Vegetarian Sodhi Thali Sets
Here are a few non-vegetarian pairings that are simply irresistible:

Set 1
Sodhi, fried fish, and brinjal sambal.

Set 2
Sodhi with Tausi Murungai Keerai (sweet leaves), mutton dry style (MUTTON RECIPES: DIVERSE DELIGHTS), radish stir fry, and potato sambal.

Set 3
Sodhi , fried fish and murunggakai leaves stir fry.

Set 4
Sodhi, scrambled egg, ikan bilis sambal (SAMBAL TUMIS TELUR), and avocado raw salad.

Set 5
Sodhi, pumpkin stir fry and salted fish sambal

From the classic to the innovative, sodhi can be adapted in so many delightful ways. Whether you're a fan of traditional recipes or love to experiment with new flavors, there's a sodhi variation for everyone. So, which one will you try first?