Sodhi. You are right. Indian coconut milk kulambu, gravy or stew. And sodhi as far as I know, is a must in most Indian households and if you are marrying an Indian guy who has been brought up with lotsa of food love by his mother, you better learn or you must know how to make Sodhi. Otherwise, all hell can break loose. No sodhi, your marriage love can become a question mark over time or your husband will most probably have his sodhi fix in his mum's house before returning home. Maybe even his mutton fix as well (Mutton Kurma & Mutton Peratal). Sodhi in fact will bind our marriage love forever together. Unless of course, you marry an Indian guy who somehow had outgrown his Indian food love or considers himself as a black backside Westerner. Otherwise, sodhi like Rasam (Nandu Rasam & Instant Rasam) is the crucial food fact for Indians on the whole and anyone for the matter can be an acclaimed sodhi chef. So easy. Add all the ingredients and simmer for the pot of yellowish, creamy and tangy sodhi. My this version of sodhi however is a twist. I added cabbage. Why? Because I decided not to cook a veggie. Instead cabbage in sodhi together.
1 medium size tomato (slice thinly)
1 medium size onion (slice)
3 green chillies (slit into 2 and cut into pieces)
1 teaspoons of fenugreek
1 teaspoons of turmeric/kunyit powder (kunyit)
Lime/lemon juice - as needed
1/2 Chinese cabbage (cut into big pieces)
Salt to taste
Add all ingredients except cabbage and lime juice in a pot.
Simmer over low heat until just heated through..
Add cabbage and lime juice.
Stir and remove from heat.