Tirunelveli Sodhi

Method

1. 1

   Prepare fresh vegetables: Peel and dice 2 plantains and 200g yam into medium pieces. Keep 4-5 drumstick pieces.

2. 2

   Cook vegetables: In a pan add vegetables with 1 cup water, half tsp turmeric and salt. Cook on medium heat 8-10 minutes until tender. Drain and save the cooking liquid.

3. 3

   Make coconut milk: Blend 1.5 cups freshly grated coconut with 2 cups warm water. Squeeze and strain for thick coconut milk. Repeat for thin coconut milk.

4. 4

   Make coconut-spice paste: Blend 3 tbsp fresh grated coconut, 3-4 green chillies, 1 tsp cumin and half tsp turmeric with a little water to a smooth paste.

5. 5

   Combine: In a pan add cooked vegetables with their cooking liquid. Add the coconut-spice paste. Mix well. Simmer 5 minutes.

6. 6

   Add thin coconut milk: Pour thin coconut milk. Season with salt. Cook on medium heat 5 minutes — do not boil vigorously.

7. 7

   Reduce heat to minimum: Lower heat completely before adding thick coconut milk.

8. 8

   Add thick coconut milk: Add thick coconut milk. Stir gently on very low heat 4-5 minutes. Do not boil.

9. 9

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds, curry leaves and 2 dried red chillies.

10. 10

    Serve: Pour tempering over the sodhi. Tirunelveli sodhi should be pale white and creamy with a coconut fragrance. Serve with idiyappam.