Sodhi Kuzhambu- Coconut milk sambhar

Sodhi is very famous dish in our native which is usually served along with Idiyappam. However surprisingly my mother never made it in our home. I tasted few times in hotel during childhood and was not much impressed by it's taste by then😐. After coming here I tasted this sambhar in one of his friends home and instantly liked it . I did ask the recipe from his friend's wife but forgot as usual! While searching net for the recipe I found this recipe much similar to what I tasted. Just made slight modifications and the recipe was so yummy😋!! This gravy is really an all-rounder since it goes well not only with idiyappam but also with rice, poori/roti, rava kichadi even idly dosa !Let me share the recipe.

Sodhi Kuzhambu

Cuisine: South Indian Category: Side dish Difficulty level: Easy Prep Time: 15 mins Cook time: 15 mins Servings: 4

Ingredients Potato 3 big ones Tomato 4 medium sized Shallots 15 Green chili 3 Thick Coconut milk 1/4 Cup Salt 1 teaspoon flat Turmeric A small pinch Sambhar powder 1 teaspoon heaped Water 1.5 cup For Tempering Coconut oil 3 teaspoon Mustard 1/4 teaspoon Curry leaves One spring Preparation        1.     Boil potatoes, peel their skin and mash well.      2.   In the meantime, peel the shallots and slice them finely. Chop tomatoes roughly and slit the green chilies.

Method            1.     In pan add oil and temper mustard and curry leaves. Once they splutter, add green chilies and shallots.     2.     Once the onions become translucent,  add tomatoes along with 1/4 teaspoon salt and turmeric. Cook till tomatoes become mushy.     3.     After tomatoes get cooked add 1 cup of water along with sambhar powder , salt and mashed potatoes. Mix everything well and let them boil for 2 minutes.     4.     If the gravy gets too thick add remaining water. Finally add coconut milk, mix well and switch off the flame.     5.     Serve with rice and any vegetable stir fry of your choice :).

Notes     ·    Potatoes should be well cooked and mashed properly. Similarly shallots should be chopped finely to get a homogeneous gravy.       ·         Do not boil after adding coconut milk else kuzhambu will curdle.