TIRUNELVELI SODHI KUZHAMBU LUNCH MENU RECIPE

Tirunelveli sodhi kuzhambu

In Tirunelveli (Nellai), Sodhi kuzhambu, Inji pachadi/Ginger pachadi, Potato poriyal with chips would be the special lunch menu for newly married couples when they are invited for feast.So it is also called as “Mappillai sodhi” as it is considered to be most special. Sodhi saapadu is a must and should in all Tirunelveli marriages. 
Usually our marriage function takes place for three days. First day evening would be reception/Maapillai azhaippu, Second day would be the marriage and third day is for maruveedu. This sodhi kulambu should be served on third day maruveedu function on behalf of maapilai veedu. Most of the relatives stay back all the three days of marriage function just to enjoy this sothi kuzhambu. Even though my marriage was held in Salem, my dad arranged sodhi saapadu for our Nellai relatives on the last day of my marriage function. It is very very special for our nellai people. 
Ginger pachadi / Inji pachadi, potato curry and chips are the best side dish for sodhi kuzhambu. As sodhi is completely made out of coconut milk, ginger pachadi helps for easy digestion . So If you prepare sodhi, make sure you keep inji pachadi as a side dish which is helpful for digestion too. It tastes very similar to kerala style puli inji. I usually make sodhi whenever I have lots of coconut in hand. Last time when I went to salem, my MIL gave me 3-4 coconuts. I made coconut burfi and sodhi with it.
 After a long time, I prepared and enjoyed a nice Tirunelveli lunch menu at home. U can find so many variations for this particular sodhi recipe on net. The one I have shared here is my mom’s authentic version which she has been following for more than 25 years. Lets see how to prepare sodhi saapadu easily at home.
Do check out my Nellai style ulutham paruppu sadham, ellu thogayal, avial lunch menu if interested.
sodhi

Sodhi – lunch menu

Sodhi - lunch menu Tirunelveli lunch menu- sodhi,inji pachadi,chips,potato curry

Cuisine: Indian
Category: Lunch
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 60 Minutes
Total time: 80 Minutes

RECIPE LINKS

METHOD

  • Soak tamarind in water for pachadi.Wash the potatoes for poriyal. Pressure cook potatoes along with moong dal for sodhi.It would be done in 15 minutes.
  • In another cooker,pressure cook rice adding required water.
  • In the mean time, you can chop onions for poriyal and onion, garlic cloves, drumstick, green chillies & potato cubes for sodhi. Chop ginger into roundels for pachadi.
  • Let the moong dal dal & potatoes pressure cook for one whistle in low flame. Switch off the stove and after the steam is released, open the cooker and remove the boiled potatoes with a tong. Let it cool. Peel the skin and cut into small cubes. Mash the dal with a ladle and set aside.
  • Now grate coconut or slice the coconut with a back of ladle as shown in the picture. It makes your job easier. Grind it with water and take three milk. Set aside
  • Next grind green chillies with salt and make a paste.
  • Cook all the veggies in third milk in a big bowl. It takes nearly 10 minutes.In the mean time, heat oil in a pan, temper & saute onions for potato poriyal. Add the cubed potatoes, chilli powder, turmeric pwd & salt. Get it done. Remove in a plate. Poriyal is ready now!
  • Wash the kadai and again heat with 1 tbsp of oil.Saute the onions, chillies, garlic cloves & ginger bits. By now vegetables will be cooked well in thrid coconut milk.
  • Now you can add the second milk, mashed dal, sauteed veggies & green chilli paste. Let the gravy boil well for 5-8 minutes.
  • In that 7 minutes, heat oil in a pan in another burner and saute ginger bits, dhania and red chilli for pachadi till you get nice aroma. Grind it to a smooth paste adding little water.
  • Mix the paste with tamarind extract and set aside. By now, sodhi will be thickened. So add the third coconut milk and boil for 2-3 minutes. Adjust the salt . Switch off & let it become warm. Keep aside.
  • Now heat oil in a pan and temper, saute onions for pachadi. Add the tamarind extract mixture, salt, jaggery & allow it to boil till it thickens a bit. Pachadi is ready !
  • Take raw banana or potato for chips. Wash it well & peel the skin. Keep a bowl full of water ready. Take the slicer & slice the veggie. Drop into the water bowl & let it soak till you deep fry. This is to avoid discoloration.
  • Now pat them in a towel & deep fry in batches. Sprinkle salt and chilli pwd & toss well. Chips is ready to munch !
  • By this time, sodhi would be warm. So squeeze the lemon & mix well. Check for taste.

Serve everything in a plate and enjoy this yummy Tirunelveli feast !!



Note

As I had prepared potato poriyal, I made raw banana chips. Usually potato chips is served with sodhi. So instead of potato poriyal, you can also make mixed vegetable poriyal. In that case, you can make potato chips.
sodhi-lunch menu
Enjoy this yummy Tirunelveli style sodhi, ginger pachadi, potato curry and chips. Tastes divine !!
sodhi for lunch
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20 thoughts on “TIRUNELVELI SODHI KUZHAMBU LUNCH MENU RECIPE”

  13. Unknown

    Hi Chitra,

    kudooos,

    The third day of marriage is called"Maru veedu", not "Ölisai".

    Olisai happens at the same day of marriage after the reception ,before yennai sadangu.

    Just wanted to clarify…..

    Reply
    1. Chitra

      Oh, i got confused i think.Kudathaula bommai pootu edukarathu thaane olisai function? Is it maruveedu ? Thanks for clarification dear.I will change it 🙂

      Reply
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