Just out of curiosity, I goggled to read about sodhi and it wasn't a good idea. The more I read, the further I was at a confusing boundary. The bottom line is that sodhi, made with coconut milk and a few other basic ingredients is an Indian dish. Which part of India or Sri Lanka it originated from is another issue all together. I am staying away from that issue because honest to goodness, I don't know.
Sodhi is a standard dish among the Indians. In my personal opinion, sodhi is fabulous when paired with putu mayam or string hoppers. However sodhi also is a great watery gravy for rice and any other simple vegetable dish. Basically, the eggs are optional yet you can consider, I mean it’s one way of perking up a familiar dish into something new.
The process is to simmer over low flame and do not over boil the milk because it will curdle up and turn oily. Even if you substitute coconut milk with carton or other types of milk, simmering over low flame is advisable. This creamy and cool sodhi is accentuated by the combination of fenugreek/halba seeds, curry leaves and fresh turmeric/kunyit with eggs swimming inside.
2 medium size tomatoes - sliced
1 large red onion - sliced into thin rings
1-2 green chilies - sliced into 3-4 pieces
1 1/2 tsp fenugreek/halba seeds
3-4 sprigs curry leaves
1 inch fresh turmeric/kunyit - remove skin and crushed (or use turmeric powder, about 1 tsp)
1 tbsp lime juice (or as per taste)
1 cup thick coconut milk
3-4 hard boiled eggs
Salt for taste
Except for coconut milk, lime juice and eggs, add the rest of the ingredients in a pot.
Pour in 1 cup of water.
Let it simmer till heated through.
Pour in coconut milk and lime juice and drop in eggs.
Stir and before the gravy starts to boil, remove from heat.
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