Malaysian Sodhi (Indian Coconut Milk Stew)

Simplicity shines in Sodhi, the Indian coconut milk stew. This much-loved dish also finds a cherished place in cuisines from other parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is effortless: just add all the ingredients to a pot, simmer, season with lime juice and salt, and you're done.

 

You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish 

Alternatively, keep it simple and stick to the basics. Enjoy your Sodhi with a rice meal, a beloved choice for your vegetarian meals paired with other vegetarian dishes (POTATO SAMBAL VEGETARIAN), or pair it with string hoppers or puttu mayam. At its core, Sodhi showcases coconut milk and turmeric powder as its two essential ingredients.

Whether cooked in a clay pot or a regular one, Sodhi rewards you with a vibrant yellow hue (TURMERIC EGGS), a tangy coconut milk stew, a hint of spices, and the aromatic touch of curry leaves.

Ingredients for Sodhi

5-6 cups coconut milk

1 cup water

5 small tomatoes - sliced

1 tbsp fenugreek seeds

1 tbsp turmeric powder

2 green chillies -  sliced

1 big red onion - sliced

Some curry leaves

Lime juice - as needed

Salt - to taste

 

How to Make Sodhi

In a pot, add green chillies, tomatoes, onion, fenugreek seeds, curry leaves, turmeric powder, salt, and water.

Simmer over low heat.

Pour coconut milk and continue to simmer. 

Once simmered, add lime juice.

Stir and switch off the heat.