June 6, 2018 Tirunelveli Sodhi Kuzhambu

Tirunelveli Sodhi Kuzhambu | How To Make Sodhi Kuzhambu for Lunch

Tirunelveli Sodhi Kuzhambu recipe:

A Tirunelveli Sodhi Kuzhambu recipe is prepared in coconut milk gravy and cooked along with a collection of regular vegetables. It is provided along with any South Indian lunch recipe as a side saucer.

Make Sodhi Kuzhambu for a particular event and serve along with Puri or Steamed Rice and Inji chutney for a delicious food.

If you like this food recipe of Tirunelveli Sodhi Kuzhambu, here is a few more Kuzhambu Recipes.


  • 1/4 cup Yellow Moong Dal (Split), washed and kept aside
  • 1 Potato (Aloo), cut into small pieces
  • 8 Green beans (French Beans) cut into small pieces
  • 1 Carrot (Gajjar), cut into small pieces
  • 1/4 cup Green peas (Matar)
  • 1/2 cup Cauliflower (Gobi), florets
  • 2 Drumstick, cut into 1 inch pieces, cut lengthwise
  • 5 Pearl onions (Sambar Onions), cut into half
  • 1 Tomato, cut into quarters
  • 1/4 teaspoon Mustard seeds
  • Then, 1 teaspoon Cumin (Jeera) seeds
  • 1 tablespoon Cooking oil
  • 1/4 teaspoon Asafetida (Hing)
  • Then, 1 tablespoon Lemon juice
  • 1 cup Fresh coconut, grated
  • 1 inch Ginger
  • 7 cloves Garlic
  • 4 Green Chilies, slit
  • 1 sprig Curry leaves
  • Coriander (Dhania) Leaves, for garnish
  • Salt, as per taste

How to make Tirunelveli Sodhi Kuzhambu Recipe

Prepare the ingredients

  1. To begin making Tirunelveli Sodhi Kuzhambu, make sure all your vegetables are prepared.
  2. Into a pressure cooker, add the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks, and peas add a pinch of asafetida along with 1/4 cup water.
  3. Pressure cooks the vegetables for 2 whistles and releases the pressure immediately by running the pressure cooker under running water.
  4. Open the lid and take the cooked vegetables out. This is done in order to keep the nutrition and colour of the vegetables.
  5. In the same pressure cooker at 1/4 cup moong dal along with 1/4 cup water. Pressure cook for 3-4 whistles and turn off the pressure cooker. Release the pressure naturally.
  6. In the small jar of a mixer, add green chilies, ginger, 5 cloves of garlic and grind to a smooth paste. Set aside.

To prepare the coconut milk

  1. After that add the coconut and mince into the coarse mix. Then add 1/2 cup of water and grind into smooth paste. Shift the coconut paste into the sieve and take out the coconut milk. That’s the thick coconut milk.
  2. In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste. Extract through the strainer and discard the coconut residue. This is thin coconut milk.

To make the Kuzhambu

  1. Heat a Kadai with 1 tablespoon oil. Once the oil is hot, add mustard seeds & cumin seeds
  2. Once the mustard starts spluttering, add the chopped onions, remaining garlic cloves and curry leaves. Saute till the onions and garlic become translucent.
  3. Next add the ginger, garlic chili paste and saute until the raw smell goes away.
  4. Add the chopped tomatoes and cook until the tomatoes turn mushy.
  5. Now add in the pressure cooked vegetables and moong dal into the kadai. Mix well.
  6. Once all the ingredients are mixed well, add the thin coconut milk and let it simmer on a low flame for a few minutes.
  7. Finally, add the thick coconut milk and mix well. Let it be on a flame for 3 mins & switch off the flame.
  8. Finally, add the coriander leaves and lemon juice & mix well. Now Tirunelveli Sodhi Kuzhambu is ready to be served.

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