Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew
A vegetarian Tamil Nadu recipe with yellow moong dal (split) - washed and kept aside, potato (aloo) - cut into small, green beans (french beans) - cut into small. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
29 steps- 1
To begin making Tirunelveli Sodhi Kuzhambu, into a pressure cooker, add the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks and peas Add a pinch of asafoetida along with 1/4 cup water
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)green peas (matar)(1/4 cup)cauliflower (gobi) - florets(1/2 cup)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)asafoetida (hing)(1/4 teaspoon)inch ginger(1)green chillies - slit(4) - 2
Pressure cook the vegetables for 2 whistles and release the pressure immediately by running the pressure cooker under running water
- 3
Open the lid and transfer the cooked vegetables into a bowl
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 4
This is done in order to keep the nutrition and colour of the vegetables
- 5
In the same pressure cooker at 1/4 cup moong dal along with 1/4 cup water
yellow moong dal (split) - washed and kept aside(1/4 cup) - 6
Pressure cook for 3-4 whistles and turn off the pressure cooker
- 7
Release the pressure naturally
- 8
In the small jar of a mixer, add green chillies, ginger, 5 cloves of garlic and grind to a smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)green peas (matar)(1/4 cup)inch ginger(1)cloves garlic(7)green chillies - slit(4) - 9
Set aside
yellow moong dal (split) - washed and kept aside(1/4 cup) - 10
*To prepare the coconut milkNext add the coconut and grind into coarse mixture
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 11
Then add 1/2 cup of water and grind into smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 12
Transfer the coconut paste into strainer and extract the coconut milk
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 13
That's the thick coconut milk
fresh coconut - grated(1 cup) - 14
In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 15
Extract through the strainer and discard the coconut residue
fresh coconut - grated(1 cup) - 16
This is thin coconut milk
fresh coconut - grated(1 cup) - 17
To make the KuzhambuHeat a kadai with 1 tablespoon oil on medium flame
- 18
Once the oil is hot, add mustard seeds & cumin seeds Once the mustard starts sputtering, add the chopped onions, remaining garlic cloves and curry leaves
pearl onions (sambar onions) - cut into half(5)mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic(7)sprig curry leaves(1)coriander (dhania) leaves - for garnish - 19
Saute till the onions and garlic becomes translucent
pearl onions (sambar onions) - cut into half(5)cloves garlic(7) - 20
Next add in the ginger, garlic chilli paste and saute until the raw smell goes away
inch ginger(1)cloves garlic(7) - 21
Add in the chopped tomatoes and cook until the tomatoes turn mushy
tomato - cut into quarters(1) - 22
Now add in the pressure cooked vegetables and moong dal into the kadai
yellow moong dal (split) - washed and kept aside(1/4 cup)potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 23
Mix well
- 24
Once all the ingredients are mixed well, add the thin coconut milk and let it simmer on a low flame for a few minutes
fresh coconut - grated(1 cup) - 25
Finally add the thick coconut milk and mix well
fresh coconut - grated(1 cup) - 26
Let it be on a flame for 3 mins & switch off the flame
- 27
Finally add the coriander leaves and lemon juice & mix well
lemon juice(1 tablespoon)sprig curry leaves(1)coriander (dhania) leaves - for garnish - 28
Your Sodhi Kuzhambu is ready to be served
- 29
Make Sodhi Kuzhambu for a special occasion and serve along with Puri or Steamed Rice and Inji chutney for a delicious meal
Rate this recipe
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Tirunelveli Sodhi Kuzhambu Recipe - Mixed Vegetable Stew
A vegetarian Tamil Nadu recipe with yellow moong dal (split) - washed and kept aside, potato (aloo) - cut into small, green beans (french beans) - cut into small. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
29 steps- 1
To begin making Tirunelveli Sodhi Kuzhambu, into a pressure cooker, add the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks and peas Add a pinch of asafoetida along with 1/4 cup water
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)green peas (matar)(1/4 cup)cauliflower (gobi) - florets(1/2 cup)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)asafoetida (hing)(1/4 teaspoon)inch ginger(1)green chillies - slit(4) - 2
Pressure cook the vegetables for 2 whistles and release the pressure immediately by running the pressure cooker under running water
- 3
Open the lid and transfer the cooked vegetables into a bowl
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 4
This is done in order to keep the nutrition and colour of the vegetables
- 5
In the same pressure cooker at 1/4 cup moong dal along with 1/4 cup water
yellow moong dal (split) - washed and kept aside(1/4 cup) - 6
Pressure cook for 3-4 whistles and turn off the pressure cooker
- 7
Release the pressure naturally
- 8
In the small jar of a mixer, add green chillies, ginger, 5 cloves of garlic and grind to a smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)green peas (matar)(1/4 cup)inch ginger(1)cloves garlic(7)green chillies - slit(4) - 9
Set aside
yellow moong dal (split) - washed and kept aside(1/4 cup) - 10
*To prepare the coconut milkNext add the coconut and grind into coarse mixture
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 11
Then add 1/2 cup of water and grind into smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 12
Transfer the coconut paste into strainer and extract the coconut milk
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 13
That's the thick coconut milk
fresh coconut - grated(1 cup) - 14
In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste
potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1)fresh coconut - grated(1 cup) - 15
Extract through the strainer and discard the coconut residue
fresh coconut - grated(1 cup) - 16
This is thin coconut milk
fresh coconut - grated(1 cup) - 17
To make the KuzhambuHeat a kadai with 1 tablespoon oil on medium flame
- 18
Once the oil is hot, add mustard seeds & cumin seeds Once the mustard starts sputtering, add the chopped onions, remaining garlic cloves and curry leaves
pearl onions (sambar onions) - cut into half(5)mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic(7)sprig curry leaves(1)coriander (dhania) leaves - for garnish - 19
Saute till the onions and garlic becomes translucent
pearl onions (sambar onions) - cut into half(5)cloves garlic(7) - 20
Next add in the ginger, garlic chilli paste and saute until the raw smell goes away
inch ginger(1)cloves garlic(7) - 21
Add in the chopped tomatoes and cook until the tomatoes turn mushy
tomato - cut into quarters(1) - 22
Now add in the pressure cooked vegetables and moong dal into the kadai
yellow moong dal (split) - washed and kept aside(1/4 cup)potato (aloo) - cut into small(1 pieces)green beans (french beans) - cut into small(8 pieces)carrot (gajjar) - cut into small(1 pieces)drumstick - cut into 1 inch(2 pieces)pearl onions (sambar onions) - cut into half(5)tomato - cut into quarters(1) - 23
Mix well
- 24
Once all the ingredients are mixed well, add the thin coconut milk and let it simmer on a low flame for a few minutes
fresh coconut - grated(1 cup) - 25
Finally add the thick coconut milk and mix well
fresh coconut - grated(1 cup) - 26
Let it be on a flame for 3 mins & switch off the flame
- 27
Finally add the coriander leaves and lemon juice & mix well
lemon juice(1 tablespoon)sprig curry leaves(1)coriander (dhania) leaves - for garnish - 28
Your Sodhi Kuzhambu is ready to be served
- 29
Make Sodhi Kuzhambu for a special occasion and serve along with Puri or Steamed Rice and Inji chutney for a delicious meal
Rate this recipe
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