Sodhi is usually eaten with idiyappam (string hoppers) in Sri Lanka, and I’m actually not sure about what Indians eat with sodhi, but I saw a recipe on Thirunelveli style sodhi in a cooking show with Venkatesh Bath for many years ago, and I think it’s really good with idiyappam.
Thirunelveli is a town in Tamil Nadu, and is very famous for many food items, especially the halwa, from the shop Iruttu Kadai. Other popular food items in Thirunelveli is uluthansoru and uluthankali, and of course sodhi that are particularly eaten in Thirunelveli. Also sodhi and uluthankali are very popular among the tamil people in Sri Lanka, and I’ve eaten a lot of it.
Sodhi is based on milk, and the Thirunelveli sodhi is made of coconut milk. As I feel this is too heavy to eat with idiyappam, so mine recipe is based on cow milk. The sodhi made in Sri Lanka also comes in different varieties. The most popular is also the most simple one, made up with only milk and some spices, so I just made my own inspired by both the Sri Lankan and Thirunelvelian sodhi 😉
This recipe is enough for 2 persons.
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 large onions, sliced
- 1 carrot, in cubes
- 50 g peas
- 4 green chillies, in halves
- 2 dl milk (I used skimmed milk)
- 1 tablespoon rapeseed oil
In a large pan, heat the oil, add the mustard seeds and let them pop.
Add the onions, and fry them till they are soft.
Add the green chillies, carrots, peas and salt, and let it all cook properly for 10 min. Stir well. You can cover the pan with a lid and let it cook, but keep stirring once in a while, so all the ingredients get cooked.
Add the turmeric, mix it all well and let it cook for 2 min, or so the raw smell has gone.
Add the milk, let it cook properly for 5 min., but keep stirring.
Now serve the sodhi with idiyappam (or pittu) 😉