Sodhi from Tamil Nadu

May 15, 2020

Sodhi is another version of the vegetable stew. The addition of lentils/ dal and drumsticks makes it a sublime side dish.

Contributed by Ritambhari M


  1. Coconut - 1,
  2. Water - as required,
  3. Drumstick - 2, cut into 2 inch chunks,
  4. Potatoes - 4 medium, peeled and diced,
  5. Carrot - 3 medium, peeled and cut into 2 inch strips
  6. Brinjal - 250 gms, chopped into slices
  7. Beans - 200 grams, chopped into 2 inch pieces
  8. Green peas - 250 grams, shelled
  9. Shallots - 200 grams, peeled
  10. Garlic - 6-7 cloves, peeled
  11. Green chillies - 5-6, sliced
  12. Moong dal - 1 handful, washed and set aside
  13. Mustard seeds - 1 tsp
  14. Oil - 2 tablespoons
  15. Salt - to taste
  16. Lemon - 1/2 (optional)


  1. Grate the coconut. Add half glass of hot water. Squeeze and extract milk from it. Keep it aside.
  2. Add 1 glass of warm water to the grated coconut above and grind it for a few more minutes. Extract the coconut milk the 2nd time. Set it aside too. Now repeat the procedure for a third time and set aside. You should have 3 glasses of coconut milk each with different dilution of extracts.
  3. In a kadhai/ pan, put 2 tbsp of oil. Add mustard seeds. Allow to spurt
  4. Add shallots. Fry till golden brown. Add garlic and green chilies. Fry for a few minutes.
  5. Add moong dal with a little water and cook till half done.
  6. Add vegetables, saute for a minute. Then add 3rd coconut milk. Cook till veggies are half done.
  7. Add 2nd coconut milk. Cook till veggies and dal are fully cooked.
  8. Add salt and cook for a few minutes.
  9. Add 1st coconut milk, stir well and remove from fire.
  10. You can squeeze half a lemon if you desire.

The curry is mild full of wonderful flavor, goes well with rice, idli dosa, idiyappam typically with almost all South Indian breakfast items.