There is a charm in making a stew to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.~ Annie Besant
The Thirunelveli Mapillai Sodhi is a delicacy served at weddings, and when the son in law first visits the bride’s home. Speciality of the Nellai region in Tamil Nadu, it is said that the origins of this dish can be traced to Sri Lanka.
Flavored with Coconut and just a couple of spices, one Coconut is traditionally used to make 2 servings of Sodhi. So it is said that the status conscious mentally calculate the guest count at the wedding where this dish is served to determine the number of coconuts broken, and hence the spend on the meal !
Simplified Recipe
🥥Saute 1 cup pearl onions and 20 curry leaves
in 2 tbsp coconut oil till onions are golden
🥥Add 1/4 cup water
3 cups mixed Vegetables including carrots, beans potatoes and drumstick
A paste of 3 Thai Green Chillies and 1.5 inch ginger (2 heaped tbsp when chopped)
1 tsp salt
🥥Pressure cook to 2 whistles
Immediately release pressure
🥥Add
1 cup Moong Dal cooked into a paste
1 cup coconut milk
1 cup water and mix well to form a stew like consistency
🥥Temper in 2 tbsp coocnut oil
1 tsp Mustard seeds
1 tsp Jeera
2 Dried Red Chillies
A large pinch of Asafoetida
🥥Season with 2 tbsp chopped cilantro
Delicious, this dish is eaten with rice of course, but I often have leftovers as is as a soup too. Also makes a great side dish with idlis, dosais, appam and idiappams.
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