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Tuesday, September 24, 2013

Thirunelvelli Sodhi / Mappulai Sodhi And Thogayal with inji (Nellai Spl )

Today am sharing an traditional and authentic recipes originated from Nellai/ Thirunelvelli , Tamil nadu . We know thirunelvelli halwa is very famous next to halwa comes this very comforting and popular festival recipe. For today's letter T I have chosen an Thirunelvelli/ Nellai , Tamil nadu spl  Sodhi with Thogayal.  

Sodhi is a very famous dish in thirunelvelli  as they are a part of the menu in marriages.  In marriages they have  two day fair in which the groom / Boy side family Host the next day meal and  prepares this sodhi for Girls / Bride's family ( For thanking ) so they name this dish as "Mappulai sodhi". As this stew is cooked in coconut milk they are generally heavy and are accompanied with ginger thogayal for easy digestion. 

As you all be knowing there is a new group TST ( Tamizhar samayal Tuesday ) I  was thinking a lot and came up with this authentic thirunelvelli / Nellai spl gravy from Tamil nadu :) and Luckily It matched my BM theme too so linking it Both the events.

Lets move on to the recipe of nellai spl Sodhi and Inji thogayal.


Coconut milk (thick) - 1/2 cup
Moong Dhal boiled -1/2 cup
Lemon juice-1 tbsp (squeezed from fresh lemon)
Carrots-1 No ( chopped) 
Drum stick- 1 No ( cut in to 2 - 3 inch length)
Potato-1 No ( Chopped)
Onion -1 No ( Medium sized chopped)
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp

To grind

Grated coconut 4 tbsp
Cumin seeds 1 tsp
Green chillies  2-3


  • Take the  coconut milk (I used the canned thick coconut milk), and dilute it in water to make one can of thin coconut milk about  1- 2 cups and let the vegetables cook in the diluted coconut milk in a pan.  Cook till the veggies are nice and soft then it aside. In a pressure  cook  moong dal with little water for 3 whistles.
  • Grind the ingredients  Under "To grind".
  • Now In another pan heat oil add chopped oinion  saute for a while then add ginger garlic paste and saute them well.
  • Add the boiled veggie with coconut milk and let them boil.
  • Add the ground paste and cook them for a while.
  • Now add the cooked  Moong dhal with turmeric pd ( mash the dhal  well before adding ) and bring it to nice boil.
  • Switch of the stove after they boil for few Minutes .
  • When Sodhi cools down add salt and lemon juice .
  • Heat oil in a pan add  mustard, curry leaves and urad dhal . Transfer this tempering to sodhi.

Note: Try not to heat the sodhi and have it with piping hot rice or idiyappam.

Sodhi is normally is  made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and they also go well with plain idiyappam.

Inji / Ginger Thogayal


Ginger - 1 finger size ( chopped)
Red chilli - 2-3 No's
Coconut - 2 tbsp (grated)
Salt to taste
Jaggery (powdered) - 1 tbsp
Coriander seeds - 1/4 tsp
Tamarind -  1 small marble size soaked in water  and extracted.
Oil - 1 tbsp
Urad dal  - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig


  •  Heat a pan, dry roast red chilly, Coriander seeds and coconut .
  • Grind the all the roasted ingredients along with chopped ginger  by adding little amt of water to make them in to paste.
  •  Add the thick tamarind extract and salt and let it blend for a second. 
  • In a pan with oil, temper mustard seeds, curry leaves, Urad dhal and add the mixture and let it boil for in medium flame till the sides leave out oil.
  • Just before you take it off the stove, add a  jaggery and Mix well.
  • This thogayal is definitely made with Sodhi  as they pair with it well and also helps in digestion.

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh . 

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


  1. Sodhi and thogayal, both looks fabulous,that too the sodhi makes me nostalgic..

  2. wow super sothi da... looks so tempting and authentic one... would love to have it right now with these ginger thogayal...

  3. Both are really delicious recipes.

  4. Perfect for rice and idiyappam.

  5. Looks perfect.That plate is making me feel hungry,love the color of your sodhi

  6. this is again so new to me .. they look very colorful & appetising.. whats the amount of GG paste that needs to be added for sodhi & whats the amount of coconut for inji thogayal??

    1. 1 tbsp GG paste and 2 tbsp coconut . thanks dear !! :)

  7. Tempting comforting recipe.. Love the outcome.. Inji thogayal is my favourite..

  8. wow so nice I love sodhi so much.

  9. Looks awesome.. great clicks..

  10. Very delicious and tempting....perfect with rice!!!

  11. I have yet to explore the South cuisine...the Kadhi looks interesting with all those veggies.

  12. my fav combo..sodhi with ginger chutney..looks yummy

  13. anything with coconut milk has to be delicious

  14. very new to me ! i have bookmarked this soodhi !

  15. Looks so good. new dish to me

  16. A new recipe.......looks so inviting.

  17. Lovely and delicious sodhi, awesome...

  18. tempting sodhi and thogayal.

  19. tempting sodhi dear...
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  20. Lovely write up and inviting sodhi dear :) that ginger thovayal is calling me ;) looks yum

  21. I have to try the sodhi, looks awesome, and the inji thogayal, just perfect with it..

  22. Sodhi looks delicious. Perfect for rice

  23. looks so creamy I love the ginger thogayal too...

  24. yummy sodhi... my all time favorite... even I am planning to post it... waiting in my drafts...

  25. wow..sodhi looks super delicious and inviting, gonna try this for that ginger thogayal too :)

  26. never heard of sodhi... but it reminds of avial... am sure it tasted heavenly... lovely pics

  27. Sodhi and thogayal look delicious and yummy.

  28. oh what a beautiful side dish for roti and rice... very authentic.. bookmarking it!!


  29. looks delicious hmm very tempting

  30. Both of them look very tempting.

  31. super sodhi...looks very authentic

  32. Both the dishes look awesome.

  33. Both the dishes are yum. Love them.


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